A very large recipe for gingerbread-molasses-type Christmas cookies from the Bethlehem, Pennsylvania area. A full batch makes more than 12 dozen. With medium cookie cutters, a quarter recipe made 74 cookies.
Ingredients
- 8 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2.25 cups brown sugar
- 1 cup lard
- 1 cup butter
- 1 teaspoon white vinegar
- 0.5 teaspoons baking soda
- 4 cups molasses
Instructions
-
1
Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
-
2
Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
-
3
Preheat the oven to 350 degrees F (175 degrees C).
-
4
Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
-
5
Bake in the preheated oven until lightly browned, about 10 minutes.
Nutrition Facts
Per serving
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