Gingerbread & Other December Holiday Recipes

So These actually turned out rather tasty.
Unfortunately I didn’t have the stuff to make Icing for ’em, but hey they work fine enough this way for Khym.
Oh I also couldn’t find our Rolling Pin(s) or Cookie Cutters. We also figure we’d have to make a Triple size recipe to make enough for a decent sized Gingerbread House. & I’ll Italicize the “alterations” I made, otherwise I’m Writing it out like it is in the Book. Remember that this is a Scholastic Kids Book from 1989.

Gingerbread

Ingredients:

1 Cup Softened/soft Margarine/Butter

1 Cup Light Brown Sugar used an “Old Fashioned Style Demerara100%Natural Sugar, don’t know if it’s the same or not

1/2 Cup Honey Felt a need to add more but not sure how much to try & make it more “Moist” Never made Gingerbread before & don’t know if it’s supposed to be that Dry a “Dough”.

3&1/2 Cups Flour, Sifted All Purpose, didn’t bother trying to figure out where the Sifter was, might be with the Rolling pin, & My Mom said that Modern Flowers don’t need that so much.

2 Teaspoons Ginger

1 Teaspoon Baking Soda

a Dash of Salt

1 Tablespoon Butter or Margarine to grease Cookie sheet Really an exact amount? I just used “Wax” paper & dabbed it lightly in the margarine

You will Also need:

Electric Mixer

Rolling Pin Tin Can covered in Tin Foil

Cookie Cutters Drinking Glasses

Cookie Sheet

Spatula

Optional Ingredients:

Raisins

Walnuts

Cake Icing

Here’s What You do:
1. Put all the ingredients except the extra Tablespoon of margarine or Butter, the raisins, the Nuts, & the icing in a large mixing bowl.
2. Use an electric Mixer on medium speed. mix the ingredients until they are well combined.
3. Chill the dough in the refrigerator for one hour.
4. After you have taken the dough out of the refrigerator preheat your oven to 350 degrees
5. Put the Dough on a board that is lightly covered with flour used tin foil shiny side up, no flour
6. Use a rolling Pin to roll out the dough until it is 1/8 of an inch thick
7. Use a Cookie Cutter to Cut dough into shapes.
8. Grease your cookie sheet with the extra tablespoon of margarine or butter again just used an “Old School” method which probably used far less margarine, though I did have to redo before the second round into the oven.
9. Use a spatula to move your Gingerbread cookies onto the cookie sheet.
10. Decorate your cookies with the raisins & Walnuts yeah didn’t do this
11. Bake the cookies for 8-10 minutes. Baked ’em for the whole 10 Minutes.
12. When the Cookies have cooked, decorate with the cake icing.