GINGERBREAD FOR CHRISTMAS!

We have now passed the calendar's mile marker for Thanksgiving, and are heading for the blessed time of year when we remember and celebrate the birth, the nativity, of our dear Lord Jesus Christ.  One of the traditions I have actually been able to keep through the years is the making of gingerbread cookies, iced and yummy, and I'd like to pass this delicious recipe on to you for your own cookie-making capers.  A suggestion I've learned over the years, one that has kept me from collapsing and the production becoming too tedious, is to break the segments into different days.  You can invite your children (or grandchildren) to help you with the icing too.  I pray the gingerbready fragrance that fills your homes will bring joy to your hearts, a foreshadowing of the JOY of Christmas to come! 

THIS YEAR I ALSO MADE GINGERBREAD FOR AUTUMN/THANKSGIVING

GINGERBREAD COOKIES

4 cups sifted FLOUR

1 tsp SALT

1 tsp SODA

2 tsp BAKING POWDER

2 tsp GINGER

1 tsp CLOVES

1 tsp CINNAMON

1 tsp NUTMEG

1 cup SHORTENING
(1/2 cup BUTTER, 1/2 cup COCONUT OIL or 
COCONUT BUTTER)
1 cup GRANULATED SUGAR
1 cup MOLASSES

(NOT Blackstrap--you will break your teeth!)

2 EGGS, separated

2-3 cups sifted CONFECTIONERS SUGAR

(Or enough to hold it's shape, not runny)

Day One: Sift together flour, salt, soda, baking powder, ginger, cloves, cinnamon and nutmeg.  Cream shortening with granulated sugar until fluffy.  Add molasses and egg yolks (save whites for icing).  Mix well.  Stir in the flour mixture.  Shape dough into a ball, wrap in waxed paper and chill 2 to 3 hours or overnight.

Day Two:  Remove from 'frig and roll out small portions of dough 1/4 inch thick on lightly-floured surface.  Cut into cookie cutter shapes and place on ungreased baking sheets not too close to each other (give room to puff up).  Bake at 350F 8-12 minutes (keeping an eye on them), depending on size of cookie.  I generally bake mine 8-9 minutes, but your oven may heat differently.  Remove from oven, cool 2 minutes on baking sheets and then remove to wire rack to cool completely (OR eat one warm from the oven!)...note, I said "one"(ha!).  When fully cool, place them in an airtight container.

Day Three:  Blend egg whites with confectioners sugar and beat until thick enough to hold it's shape.  Decorate using the icing tube of your choice.  Yield will depend on the size of the cookie cutters you use.  ENJOY!