Nauvoo Gingerbread Cookies Recipes

GINGERBREAD COOKIES

Steps:

• In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
• Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

NAUVOO (SCOVIL BAKERY) GINGERBREAD COOKIES

Steps:

• Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water.
• Add 2 eggs.
• Mix together the following: soda, cinnamon, ginger, salt, and flour.
• Combine the two mixtures.
• Refrigerate dough overnight.
• Roll out and cut with cookie cutter.
• Bake at 350°F for 10 minutes.

NAUVOO GINGERBREAD COOKIES

Steps:

• In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.

OLD FASHIONED GINGERBREAD COOKIES

Steps:

• Combine first four ingredients in large bowl.
• Add eggs.
• Mix dry ingredients together and add to wet.
• Mix well.
• Cover and refrigerate overnight.
• Roll dough out on Pam (or other non-stick cooking spray) covered surface (I roll mine out thick,I like a thicker cookie) Cut with desired shapes.
• Bake at 350 degrees for 10 minutes.
• These cookies freeze well and are softer and more flavorful after freezing.

GINGERBREAD WOOKIEE COOKIES RECIPE BY TASTY

Steps:

• Combine all ingredients in a medium mixing bowl. Once dough begins to form a ball in the center.
• Dust generously with flour.
• Separate into three sections to make rolling easier. Cover dough with plastic wrap or wax paper.
• Chill for at least 4 hours, or overnight.
• Dust a smooth surface with flour, and roll out a section of the dough to about ¼ inch (6 mm) thick. Use a gingerbread man cookie cutter, or a knife to slice out your Wookiees.
• Wookiees are tall, so you may want to stretch out the head and feet! Place on parchment paper on a baking sheet, and score the cookie's surface to look like fur.
• Bake at 350˚F (180˚C) for 10-12 min. Your Wookiees will puff up quickly!
• Melt the chocolate and put into a piping bag.
• Add the bandolier, eyes and nose.
• Serve these soft and *chewie* Wookiee cookies
• Enjoy!

NAUVOO GINGERBREAD COOKIES

Steps:

• In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.