A Good Taste Single-Serving Gingerbread Man Baking with kids is a great way to encourage creativity and teach life skills in a practical, hands-on way. The gingerbread cookie recipe at right is designed so each child can make his or her own cookie – it is part of a series of single-serving recipes created by teacher Rachel Lynette. Learn more at http:// www.minds-in-bloom. com/2010/12/gingerbreadman-recipe-in-pictures.html
Gingerbread Cookies Submitted by Nora Fontaine of Flin Flon This is our famous family recipe for gingerbread. I have been making it since 1980, and I am still making them now for our grandchildren. It is a never-fail recipe and easy to make. Enjoy. Preparation time: 20 minutes Baking time: 10-20 minutes Makes: 2 dozen large cookies Ingredients: 2 cups dark brown sugar (I use regular) 2 tsp. baking soda 1 tbsp. each of cinnamon and ginger 1 tsp. each of ground allspice and salt 1/2 tsp. ground cloves 1/2 cup molasses 1 cup melted butter 1/2 cup boiling water 5 - 5 1/2 cups flour
Eddie’s
Place sugar and spices in bowl. Mix well Measure molasses, melted butter, and boiling water (keep butter and water hot). Add molasses, melted butter, and boiling water one after the other to the sugar mixture. Stir until sugar is dissolved. Gradually add 4 cups of flour, then continue to stir in 1/2 cup at a time until dough is too stiff for stirring. Switch to kneading the dough with floured hands, sprinkling with flour until it reaches a good consistency for rolling out. I only add 5 cups of flour and use the other 1/2 cup on the board for rolling as you don’t want it to get too dry. It should be moist and start to crack. Roll dough about 1/4 or 1/8 thick for cookies or 1/2 inch thick for gingerbread houses. Bake at 300 F for 10 - 20 minutes depending if you want it soft or crisp. We like ours chewy, so I usually cook mine for 10 - 12 minutes. I decorate with a cookie frosting, but they are good enough to eat alone.
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