Cy-Fair Lifestyles and Homes magazine Dec 2009: Feature

Preheat oven to 375°F. In large bowl, combine flour, baking soda, salt and spices. In large saucepan, melt shortening; cool slightly. Stir in sugar, molasses and egg; mix well. Add 2 cups flour mixture; mix well.

Turn mixture onto lightly floured surface. Knead in remaining flour mixture by hand. Add additional flour, if necessary, to make firm dough. Roll out on a lightly floured surface, 1/8- to 1/4-inch thick. Cut out cookies with holiday cutters in a variety of shapes.

Bake on ungreased cookie sheet until lightly browned on edges, about 10-15 minutes for large sized cookies, 6-10 minutes for small to medium sized cookies. Cool on cookie sheet placed on cooling grid 3 minutes; remove from cookie sheet and cool completely. Decorate as desired. Makes about 2 dozen cookies.

*Substitute 3/4 cup light corn syrup for molasses to make blonde gingerbread.l

This classic Gingerbread Cookie recipe is perfect for cutting into holiday shapes, including the favorite gingerbread man. This versatile recipe could also be the basis for a homemade gingerbread house, or tree ornaments. For ornaments, don ’t forget to make a hole in the cookie (using a thin drinking straw) immediately after removing from the oven.

Visit www.wilton.com to order “Cookie Exchange,” or a Gingerbread House Kit and to find additional holiday gingerbread treats, plus many more ideas for holiday celebrations.

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup solid vegetable shortening

1/2 cup granulated sugar

3/4 cup molasses*

1 egg, beaten