Serves: 24
Total Calories: 104

2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening
1/4 cup firmly packed light or dark brown sugar
1 egg
1/2 cup light or dark molasses

1. Into a medium bowl, sift together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg, then lightly whisk and set aside.
2. In a stand mixer set on medium speed, beat the shortening until creamy, about 30 seconds. On medium speed, beat in the brown sugar until light and
lump free. Beat in the egg until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the molasses until blended. Turn
off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended.
3. Using lightly floured hands, gather the sticky dough into a ball. Divide the ball in half and flatten each portion into a 6- to 8-inch disk. Wrap each
disk in plastic wrap and chill for 2 hours or until firm.
4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or grease it lightly and set aside.
5. Remove the dough from the refrigerator and, if needed, soften slightly for easier handling. Roll it out 1/8 inch thick on a lightly floured board, between 2 sheets of
parchment paper or heavy-duty plastic wrap, or on a
pastry cloth with a cloth-covered rolling pin.
6. Lightly dip a 5 1/2-inch gingerbread man or other Christmas-themed cookie cutter in flour, then firmly press it straight down into the dough. Repeat, cutting the
cookies close together to avoid rerolling. Using a spatula, carefully transfer the cookies to the baking sheet. If a cookie is to be used as an ornament, press a hole through the top with a drinking straw or large skewer.
7. Bake until the cookies are lightly browned, 9 to 11 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.
If desired, decorate the cookies with icing and decorative candies.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 24
Total Calories: 104
Calories from Fat: 38

More Recipes from the Holiday Baking Cookbook:
Christmas Day Trifles for You and Me
Flashy Cocktail Rings with a Trio of Seeds
Gingerbread Men and a Few of Their Holiday Friends
Linzer Wreaths
Saint Lucia's Saffron Crown
Snowflake Cake
Sofia's Snow Pillows
Stir-Up Sunday Fruitcake
The Kid's Cinnamon-Roll Christmas Tree
Without Thinking Twice Perfect Popovers