I make a big batch of these gingerbreads every Christmas to give to co-workers and family. For a festive decoration, arrange cookies in a large clear jar to look like a snow globe.
—KELLY KIRBY WESTVILLE, NS
PREP: 1 1/4 HOURS + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 6 DOZEN 4-IN. COOKIES
1/2 cup warm water
2 tablespoons white vinegar
1 cup shortening
1 cup sugar
1 cup molasses
6 cups all-purpose flour
3 teaspoons ground cinnamon
3 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
Light corn syrup
Coarse sugar
Assorted sprinkles
1. Mix water and vinegar. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses. In another bowl, whisk flour, cinnamon, ginger, baking soda, salt and cloves; add to creamed mixture alternately with water mixture, beating well after each addition.
2. Divide dough into six portions. Shape each into a disk; wrap in plastic. Refrigerate for 2 hours or until firm enough to roll.
3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut dough with assorted holiday cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake for 10-12 minutes or until set. Cool on pans for 1 minute. Remove to wire racks to cool completely.
4. Using a new paintbrush, brush corn syrup onto edges of cookies; dip into coarse sugar. Decorate with sprinkles. Let stand until set.
NOTE You can also frost or pipe cookies with plain or tinted frosting and decorate with sprinkles. Let stand until set. For snow globe, place coarse sugar in a decorative glass jar. Arrange cookies in jar. Decorate jar with ribbon.