2 Cups / 500 mL Sugar
1 Cup / 250 mL Vegetable Shortening
1 Cup / 250 mL Light Molasses
2 Eggs, room temperature, separated
2 teas. / 10 mL Baking Soda
1 Cup / 250 mL Hot Water
8 Cups / 2 liters All-Purpose Flour
1-1/2 teas. / 7.5 mL Watkins Ginger
1 teas. / 5 mL Watkins
Cinnamon
1 teas. / 5 mL Watkins
Allspice
3/4 teas. / 4 mL Salt
2-1/2 Cups / 625 mL Sugar
1/2 Cup / 125 mL Water
1-1/2 teas. / 7.5 mL Light Corn Syrup
Reserved Egg Whites
1 teas. / 5 mL Watkins Vanilla
Raisins, Currants, Red Cinnamon Candies for garnish
Combine sugar, shortening, molasses, and egg yolks
(reserve whites for icing) in large mixing bowl; beat until smooth. In small bowl, add
baking soda to hot water; stir until dissolved. Add to molasses mixture. Stir in flour,
spices and salt. Cover and refrigerate dough at least 2 hours.
Roll out dough on lightly floured surface to 1/4-inch /
5-mm thickness. Cut out with floured gingerbread boy or girl cookie cutters. (For hanging
on tree, poke a hole at top with a straw.) Place on lightly greased cookie sheets about 2
inches/5 cm apart. Bake at 350°F / 180°C for 10 to 12 minutes or until lightly browned
around edges. Cool on wire racks.
Prepare icing by combining sugar, water, and corn syrup
in medium saucepan. Bring to a boil, stirring constantly to wash down any sugar crystals.
Boil until mixture reaches soft ball stage (250°F / 116°C). Beat the two egg whites in
large mixing bowl until soft peaks form. Very gradually at first, then faster, pour syrup
over egg whites, beating constantly until thick. Add vanilla and beat until almost cool.
When spread, icing should look glossy, not dull. Ice cooled cookies and decorate with
raisins, currants, and cinnamon candy. Store in an airtight container. Makes 42 large
cookies, 1 per serving.
Nutritional Information Per Serving:
Calories 230, Protein 3g, Carbohydrates 44g, Sodium 250mg, Fat 5g, Saturated Fat 1g,
Cholesterol 10mg, Dietary Fiber 1g
