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Ginger Leaf Cutouts

My father enjoyed these cookies with apple cider when he returned home from hunting on Thanksgiving morning. I like to decorate them with colored sugar.

60 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 tablespoons white vinegar
5 cups all-purpose flour
2-1/2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg. Beat in molasses and vinegar. Combine the flour,
ginger, baking soda, cinnamon, cloves and salt; gradually add to
creamed mixture and mix well.
Divide dough into fourths. Wrap each portion in plastic wrap;
refrigerate for 4 hours or until easy to handle.
On a lightly floured surface, roll out one portion of dough at a time
to 1/8-in. thickness. Cut with floured 3-in. leaf-shaped cookie
cutters. Place 1 in. apart on greased baking sheets. With a sharp
knife, score veins in leaves.
Bake at 375° for 6-8 minutes or until edges are firm and lightly

2 of 2

Ginger Leaf Cutouts (continued)

Directions (continued)

browned. Remove to wire racks to cool. Store in an airtight
container. Yield: 5 dozen.

Nutrition Facts: 1 cookie equals 96 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 55 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.