A few weeks ago I started a new tag #thursdaytreats. I will upvote and resteem the post of anyone who participates and uses their first tag as #thursdaytreats.
Thursday Treats could be what you had for a meal, a recipe, a special drink...whatever you can eat or drink.
I’m pretty laid back so no strict rules except the norm- text and photos original.
Putting your link on this post would be great so I don’t miss you.
Gingermen cookies have always been a family favorite and with the jelly in the belly give an stained glass look for the festive season.
They are a little time consuming to make but well worth it. They freeze nicely. I put them in small containers to take out of freezer when needed.
Recipe
Preheat oven to 350 F (180C)
Cream together:
- 1 C. Sugar
- 1 /2 c. Shortening
Add:
- 1/2 C. Oil ( I use sunflower oil)
- 1 C. Molasses
- 3 Eggs( beaten)
- 1/3 C warm water with 3 Tsp. Baking Soda
Mix thoroughly then add:
- 4 C. Flour
- 1 tsp. Baking Powder.
- 3 tsp. Ginger ( I put in fresh grated ginger if on hand)
- pinch of Cinnamon and Nutmeg
Cover and refrigerate at least 2 hours before rolling out dough as shown below:
For Christmas you can make different shaped cookies from this flexible dough. Cut out the shapes and place on a parchment lined tray to bake.
I have used strawberry jam to full the belly of these gingermen. To make indentation for jam I use end of wooden spoon.
Take out tray of cookies when 1/2 way done and fill the indentation with the jelly /jam. Put back in oven to finish cooking and this also helps seal the jam.
Happy Baking and Enjoy!
Cookies need to bake about 10- 12 minutes but keep an eye and you may want to drop the oven temperature down to 325F.
Photos and Text @ redheadpei. All Rights Reserved.
Location: Prince Edward Island, Canada
