Giant Gingerbread Kids
Ingredients
1/2 cup of sugar
1/2 cup of shortening
1/2 cup of dark molasses
1/4 cup water
3/4 teaspoon of salt
3/4 teaspoon of ground ginger
1/2 teaspoon baking soda
1/4 teaspoon of ground allspice
2 1/2 cups of all-purpose flour
raisins or currents
Directions
Beat sugar, shortening, molasses, and water in a large bowl on low speed until blended.
Beat on medium speed 1 minute.
Stir in remaining ingredients except raisins or currants.
Cover and refrigerate until chilled, 1 to 2 hours
Heat the oven to 350 degrees.
Sprinkle a cloth-covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick. Cut with a 5- to 8-inch gingerbread kid cutter.
Lift cookie carefully with a large spatula onto an ungreased cookie sheet.
Decorate cookies with raisins or currents.
Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.
Cool; decorate with frosting if desired.
Makes about eleven 5-inch or six 8-inch cookies.
Recipe from Alpha-Bakery Children’s Cookbook by Gold Medal Flour.
