Baking batches of cookies in early December always puts me in the mood for Christmas. This particular recipe yields quite a bit, so I end up with plenty for my family and can still give some away to friends, too.
Total TimePrep: 40 min. + chilling Bake: 10 min./batch
Makesabout 5 dozen
- 1 cup shortening
- 2 cups sugar
- 2 egg yolks
- 1 cup water
- 1 cup light molasses
- 8 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 3/4 teaspoon salt
- 2-1/2 cups sugar
- 1/2 cup water
- 1/2 teaspoon light corn syrup
- 2 egg whites
- 1 teaspoon vanilla extract
- Red and green decorating gel, optional
- In a bowl, cream shortening and sugar. Beat in egg yolks, water and molasses. Combine dry ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-3/4-in. doughnut cutter. Remove and discard centers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes or until set. Remove to wire racks. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil; cook until a candy thermometer reads 238° (soft-ball stage), about 5 minutes. Remove from the heat. In a bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar mixture, beating on high for 7-8 minutes or until thickened. Frost cookies. Decorate if desired.
Nutrition Facts2 each: 332 calories, 7g fat (2g saturated fat), 14mg cholesterol, 152mg sodium, 63g carbohydrate (36g sugars, 1g fiber), 4g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.