Gingerbread Men

This recipe is printed on the inside of a Christmas card sent to Jen in 1964 from her grandparents. The card included a cookie cutter and this recipe, which has been made every year since then. The original cookie cutter wore out years ago but the card is still around, stained and torn, and is a treasure. To see the card, select the Gingerbread Man.

1/2 C shortening
1/2 C molasses
1/2 C sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger
1 beaten egg
2-1/2 C flour
1/2 tsp. baking powder
2/3 tsp. salt

In large saucepan, cream shortening, molasses, sugar, nutmeg, cinnamon, and ginger. Mix well and bring slowly to boiling point. Cool. Add egg. Sift flour, baking powder, and salt together and add to first mixture. Mix well. Chill dough for 3 or more hours.

Roll out dough on a lightly floured surface to 1/8" to 1/4" thickness. Cut out gingerbread men with cutter (dip cutter in flour before cutting each one). Place cookies on ungreased cookie sheet and bake 12 minutes at 375F. Remove from pans immediately to cool on racks. When cool, ice with Confectioners' Icing (below). Makes about 4 dozen cookies.

CONFECTIONER'S ICING:

1-1/2 Tbsp. butter, softened
1-1/2 C confectioners' sugar
3 Tbsp. cream
Pinch of salt
1 tsp. vanilla

Cream butter while slowly adding sugar. Add cream, salt, and vanilla; mix until smooth. Divide mixture into small bowls and add a few drops of food coloring as desired. Use toothpicks or small knives to decorate the cookies. If needed, thicken with sugar, or thin with cream.