We did some spring cleaning at my house yesterday, and I found a cute gingerbread man cookie cutter that I wanted to use. Unfortunately I didn’t have enough molasses to make gingerbread cookies, but a recipe on the previous page sounded tasty and used less molasses. Ironically, the recipe was submitted to the cookbook by my late great-aunt, who attended St. John Church and died a few years ago.
- 1 cup brown sugar
- 3/4 cup shortening
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp salt
- 2 tsp baking soda
- egg replacer to equal one egg (I used flax eggs)
- 1/4 cup molasses
- granulated sugar to dip cookies in
- Preheat oven to 350° F. Grease two cookie sheets.
- In a large bowl cream the sugar and shortening. Add the rest of the ingredients and mix well.
- Smoosh and roll into balls, and dip the tops in the granulated sugar.
- Place on cookie sheets and bake for 12 minutes, switching cookie sheets around halfway through.
Source: Adapted from Heartwarming Recipes, St. John Evangelical Lutheran Church and School