Gingerbread Fancies – Christmas cookie recipe


1 c. butter or margarine
1 C. sugar
1 c. molasses
1 tbs. vinegar
1 egg
4-1/2 to 5 c. sifted all-purpose flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. salt


Put butter or margarine and sugar in large bowl. Heat molasses in small saucepan to boiling; pour over butter and sugar; add vinegar; stir until well blended. Set aside to cool. When cool, add egg. Sift dry ingredients together; stir into liquid; mix well. Chill overnight.

Roll out on well-floured pastry cloth or board to %-inch thickness; cut with floured, shaped cookie cutters. Place on greased cookie sheets; brush with cold water. Bake in moderate oven (350 F) 8 to 10 minutes. Cool on wire cake racks. Decorate cooled cookies with frosting made by combining 1 c. sifted confectioners’ (powdered) sugar and about 2 tbs. of water until of consistency to put through a pastry tube.

Makes 6 dozen cookies.

Preparation time: 30 min. Chilling time: Overnight Baking time: 8-10 min.


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About this story

Source publication: American Home

Source publication date: December 1959

Filed under: 1950s, Christmas, Dessert recipes, Food & drink, Magazines

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