Old Fashioned Gingerbread Cookie Recipe From 1868

OLD FASHION GINGERBREAD

Steps:

• Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.

OLD-FASHIONED GINGERBREAD COOKIE RECIPE FROM 1868

Steps:

• In a large mixing bowl, cream together softened butter, sugar, and molasses.
• Beat eggs lightly and add to the butter and sugar mixture.
• Add spices, salt, and baking soda, and stir well to combine.
• Gradually add flour, stirring to combine, until dough reaches a good consistency for rolling.
• Sprinkle flour on counter and on rolling pin and roll out cookies to about 1/4 inch thickness. (If you prefer a crisper cookie you can roll them out to 1/8 inch instead.)
• Cut out shapes with your favorite cookie cutter and bake cookies at 350 degrees for 9-10 minutes. (9 minutes will give you a softer cookie.)

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.