Nana’s Gingerbread Cookies 1/4 C Sugar
2/3 C. water
1/3 C. corn syrup
4 Tbsp. Cinnamon
2 tsp. ground cloves
1 Tbsp. Ginger 1 C. butter
7 C. flour
2 tsp. soda
1 tsp. salt
powdered sugar
Mix first 6 ingredients in a large saucepan over medium heat. Boil together until sugar melts. Remove from heat. Add butter and stir till it melts. Allow to cool.
Sift together dry ingredients and stir into sugar mixture. Mixture will be VERY stiff (don’t try to mix it with an electric mixer!)
Dust table and rolling pin lightly with powdered sugar. Roll out portions of dough 1/4″ thick. Cut in desired shapes. DO NOT refrigerate dough before rolling.
(To prevent dough from becoming too stiff to roll, set the pan of extra dough on top of the warm stove and cover with a towel while you are working.)
Bake on ungreased cookie sheets at 350 degrees for 10-15 minutes. Cookies should look dry on top, but should not be browned on the bottom.
Cookies will be very hard when first baked but will soften when kept in an airtight container.

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