This week, we made Gingerbread Kids from the Alpha-Bakery cookbook. It's been a fun way to try new recipes and integrate several skills and subjects as part of homeschooling (e.g., math/fractions, reading, science).
It was a rather busy week, so we ended up making the cookies in stages, with different family members each doing a different part. Sophia made the dough; we let it sit in the refrigerator overnight; I cut out the cookies and baked them; and Olivia frosted and decorated them.
Since the cookies were made the week of Thanksgiving, we chose to use fall/autumn/Thanksgiving theme cookie cutters. Also, rather than decorating with raisins (as the recipe recommends), we frosted them and used a variety of sprinkles.
The cookies are a soft gingerbread cookie which we like. The flavor isn't as strong as other gingerbread cookies, so this may be one that it's nice to have in the recipe collection, but isn't the "favorite" one that we use on a regular basis.
•1/2 cup sugar
•1/2 cup shortening
•1/2 cup dark molasses
•1/4 cup water
•3/4 tsp. salt
•3/4 tsp. ground ginger
•1/2 tsp. baking soda
•1/4 tsp. ground allspice
•2 1/2 cup flour
•raisins, if desired (we used frosting and sprinkles instead)
Mix sugar, shortening, molasses and water in large bowl until blended with mixer on medium speed 1 minute. Stir in remaining ingredients except raisins. Cover and refrigerate until chilled 1-2 hours.
Heat oven to 375 degrees. Sprinkle counter lightly with flour. Roll dough onto surface with rolling pin until 1/4 inch thick. Cut with a 5-8 inch gingerbread cookie cutter. Lift carefully with spatula onto ungreased cookie sheet. Decorate with raisins.
Bake at 375 degrees until set (8-10 minutes). Let sit for about 3 minutes or until cooled. Then carefully remove from cookie sheet.
(If using frosting and sprinkles, decorate when the cookies are completely cooled.)