Menu

Gingerbread Fancies Christmas Cookies (1959)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

1959-gingerbread-fancies-recipe

Gingerbread Fancies – Christmas cookie recipe

Ingredients

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

Directions

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.

1959-gingerbread-fancies-cookie

More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.