Christmas Cookie Exchange

Gingerbread Cutouts

-Megan McQuivey

1/2 cup shortening

2 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup molasses

1 egg

1 tablespoon vinegar

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

Powdered Sugar Icing

Decorative Candies

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or till easy to handle.

Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in a 375º oven for 5 to 6 minutes or till edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove and cool on a wire rack.

Decorate cookies with icing and decorative candies, if desired.

Gingerbread People Cutouts Prepare as above, except roll dough 1/4 inch thick. Cut with 4 1/2 to 6-inch people cookie cutters. Bake in a 375º oven for 6-8 minutes or till edges are lightly browned. Makes 12 to 18.

Chocolate Gingerbread Cookies

-Megan McQuivey

7 oz. semisweet chocolate

1 1/2 cups + 1 Tablespoon flour

1 1/4 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon cocoa powder

8 tablespoons (1 stick) unsalted butter

1 tablespoon freshly grated ginger

1/2 cup dark brown sugar

1/4 cup molasses

1 teaspoon baking soda

1 1/2 teaspoon boiling water

1/4 cup granulated sugar

Line baking sheets with parchment. Chop chocolate into 1/4 inch chunks; set aside. In medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. Beat butter and grated ginger until whitened (about 4 minutes.) Add brown sugar and beat until combined. Add molasses and beat. In small bowl, dissolved baking soda in boiling water. Beat half of flour mixture into butter mixture. Add baking soda mixture. Then add rest of flour mixture. Mix in chocolate, and turn out on a piece of plastic wrap. Refridgerate until firm, about 2 hours. Heat oven to 325º. Roll dough into 1 1/2 inch balls and roll in granulated sugar. Place 2 inches apart. Bake until surfaces crack slightly, about 13-15 minutes.