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Gingerbread Fancies Christmas cookies (1959)

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1959-gingerbread-fancies-recipe

Gingerbread Fancies – Christmas cookie recipe

Ingredients

1 cup butter or margarine
1 cup sugar
1 cup molasses
1 tablespoon vinegar
1 egg
4-1/2 to 5 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon 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 1/2-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

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