CHRISTMAS GINGERBREAD
By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977, p. 53).
INGREDIENTS:
1 cup margarine or butter, softened
1 cup sugar
3 TB powdered ginger
1 tsp ground nutmeg
¼ tsp powdered cinnamon
A pinch of salt
¾ cup dark molasses
1 cup evaporated milk
1 tsp vanilla extract
5½ cups sifted, all-purpose flour
INSTRUCTIONS:
Preheat oven to 325°F. Blend margarine/butter, sugar, spices, and salt. Beat until fluffy. Add molasses, milk, and vanilla. Beat thoroughly. Continue beating, as you add flour gradually. Dough will pull from sides of bowl.
Form a flattened ball of dough. Wrap in waxed paper and chill for 2 or more hours. Roll out on floured board [to ¼-inch thick, cutting into 3-inch squares (or use cookie cutters for gingerbread people)]. Bake for 15 minutes. Cool on rack. Makes 5 dozen cookies.
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