GINGERBREAD ORNAMNETS RECIPE
These gingerbread ornaments look and smell like edible gingerbread – but don’t
eat them! They become very hard after they are baked and are meant to be painted
and then hung as Christmas ornaments.
6 tbsp. shortening
1 cup sugar
1 cup molasses
2 tsp. baking soda
2 tsp. ground cloves
2 tsp. ginger
2 tsp. cinnamon
7 cups flour
1 1/2 cups water
Preheat oven to 350 degrees.
Beat shortening and sugar together in a large bowl. Stir in molasses. Sift
baking soda, ground cloves, ginger, cinnamon and flour together in a large bowl.
Stir this mixture plus water into the sugar and shortening mixture, alternately
adding the water and baking soda mixture to the shortening mixture.
Stir until mixed thoroughly and refrigerate 6-8 hours.
Cut dough into three equal pieces, knead each piece lightly and then use a
rolling pin to roll out each piece to a 1/4-inch thickness. Use holiday cookie
cutters made in the shapes of gingerbread people and houses to cut shapes out of
the dough. Use a medium- to large-sized drinking straw or the end of a wooden
chopstick to make a hole at the top of each shape.
Put cookies on cookie sheets and bake for about 20 minutes. Turn oven off and
allow cookies to cool in the oven. This will help harden the cookies. Place
cookies on racks to completely harden. Place racks in a cool, dry place and let
sit for two to three days.
Coat cookies with clear acrylic or varnish and allow cookies to dry thoroughly.
Paint cookies with acrylic paints as desired. Allow paint to dry thoroughly.
Thread a 5- to 6-inch length of narrow ribbon or cording through the hole at the
top of each ornament. Knot ends and hang ornaments.
Tips: This recipe can be halved. The recipe above makes approximately 30-40
cookies; the number of cookies you actually get will depend upon the size of
your cookie cutters. String gingerbread people together to make a gingerbread
garland or a gingerbread wreath. Coat cookies with an additional layer of clear
acrylic or varnish to protect paint.