Christmas Cookie Caper '08: #2 - Gingerbread Women

Let me start off by apologizing for lack of photos of the cookie-making process. I had taken quite a few photos of my mom and I making them. But somehow I erased the ENTIRE memory card on my camera... After crying for a while, my mom convinced me to come back in the kitchen and get a few last minute photos.

May I introduce you to the first cookie in our Final 5! These are our feminist version of the traditional gingerbread cookie you usually see around the holidays. We didn't plan on making all women, but it was the only cutter we had. My mom decorated them with royal icing (which, btw, don't try to make red royal icing unless you have a TON of food coloring you wanna use up!). And I came behind her and added the little silver decorations on their skirts. And they are my favorite cookies out of all the ones we made! They are slightly sweet, kinda soft, and perfectly gingery. I ate about 3 of them while I was watching the gingerbread challenge on Food Network this morning! Definitely a fabulous start to our Christmas Cookie Caper 2008!

Recipe from Better Homes & Gardens: New Baking Book (2004)

GINGERBREAD CUTOUTS
Prep: 40 minutes Chill: 3 hours
Bake: 7 minutes per batch (We cooked ours for 8 minutes)
Makes: 18 large cookies (We got quite a bit more than 18)
Oven: 375 F

1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
1 tablespoon vinegar
2 1/2 cups all-purpose flour

1. 1n a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ginger, bak­ing soda, cinnamon, and cloves. Beat until com­bined, scraping bowl often. Beat in molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 3 hours or until easy to handle.
2. Grease a cookie sheet (Or use parchment paper like we did; We used the same 4 sheets all day!); set aside. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Cut with 4 1/2 to 6-inch people-shaped cookie cutters.
3. Bake in a 375 oven for 6 to 8 minutes or until edges are lightly browned.