Betty Crocker’s Gingerbread Boys

Since I had already made my usual Gingerbread Men recipe earlier this season, I decided that I would branch out and try a new one for my second round of cookies this year.

This post also brings up a fun story about my Betty Crocker cookbook.

When I was growing up, mom had her 1970s bright-orange edition of the Betty Crocker cookbook, and that was practically all we would ever use when it came to baking. In fact, my favorite chocolate cake recipe comes from this book.

One of the first times I went over to my hubby’s house, I saw the exact same bright orange cookbook on his bookshelf! It was then, at that very moment, that I knew he was the one. . .

So back to the cookies! I thought this was an interesting recipe because it uses shortening instead of butter, and it uses no eggs. I tweaked the spices to my tastes and here is what I came up with!

Gingerbread Cookies

Adapted from Betty Crocker’s Cookbook (1976)

1/2 cup shortening (ex. Crisco)
1/2 cup sugar
1/2 cup dark molasses
1/4 cup water
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Cream butter and sugar. Blend in molasses, water, flour, salt, baking soda, ginger, nutmeg and allspice. Cover; chill 2 to 3 hours.

Heat oven to 375F. Roll dough 1/4 inch thick on lightly floured surface. Cut with cookie cutter; place on ungreased baking sheet.

Decorate with raisins, red hots, or other candies (make sure you pick candies that won’t melt!).

Bake 8 to 10 minutes. Immediately remove from baking sheet. Cool on racks.

Decorate with icing as desired, and enjoy!

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