Source: MarilynFL
5 cups all purpose flour
1 tsp. ground cinnamon
1 tbsp. ground ginger
1/2 tsp. salt
3/4 cup granulated sugar
3/4 cup vegetable shortening
1/2 cup molasses
1/2 cup light corn syrup
2 TBL. warm water (possibly more)
Preheat oven to 325F degrees. Sift together dry ingredients in a large bowl, set aside. Whip shortening and sugar until light and fluffy. Add light corn syrup and molasses to sugar mixture, slowly, until thoroughly mixed.
Add warm water. You can add dry ingredients to mixer and knead with a dough hook, or transfer wet ingredients to large bowl of dry ingredients and knead for 10 minutes. Dough will be crumbly, but will hold together when pressed. Separate into 3 balls, flatten and wrap. Let rest for 1 hour. Although it is best when used same day, the dough will keep for a week at room temperature or a month in the refrigerator.
Roll dough evenly onto a piece of tin foil (big enough to fit onto a cookie sheet) 1/4 inch thickness. Use pattern, cut, then peel up unused dough. Place foil on cookie sheet being careful not to disturb cut pieces and bake 25 min. Remove from oven and let cool on a flat surface.
Or, roll dough between two pieces of parchment paper, use pattern, trim away excess dough and slice bottom parchment onto front or back of 12x18 (half sheet) cookie sheet.
Makes 3 lbs of dough.
5 cups all purpose flour
1 tsp. ground cinnamon
1 tbsp. ground ginger
1/2 tsp. salt
3/4 cup granulated sugar
3/4 cup vegetable shortening
1/2 cup molasses
1/2 cup light corn syrup
2 TBL. warm water (possibly more)
Preheat oven to 325F degrees. Sift together dry ingredients in a large bowl, set aside. Whip shortening and sugar until light and fluffy. Add light corn syrup and molasses to sugar mixture, slowly, until thoroughly mixed.
Add warm water. You can add dry ingredients to mixer and knead with a dough hook, or transfer wet ingredients to large bowl of dry ingredients and knead for 10 minutes. Dough will be crumbly, but will hold together when pressed. Separate into 3 balls, flatten and wrap. Let rest for 1 hour. Although it is best when used same day, the dough will keep for a week at room temperature or a month in the refrigerator.
Roll dough evenly onto a piece of tin foil (big enough to fit onto a cookie sheet) 1/4 inch thickness. Use pattern, cut, then peel up unused dough. Place foil on cookie sheet being careful not to disturb cut pieces and bake 25 min. Remove from oven and let cool on a flat surface.
Or, roll dough between two pieces of parchment paper, use pattern, trim away excess dough and slice bottom parchment onto front or back of 12x18 (half sheet) cookie sheet.
Makes 3 lbs of dough.
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