Recipe: Gingerbread Christmas Sprinkles

Gather the kiddos and make these delightful cookies this holiday season. Recipe courtesy of Holden House 1902 Bed & Breakfast Inn.

Ingredients and Instructions:

Cookie Dough

  • 1 cup vegetable shortening, butter, or margarine (butter flavored Crisco works best)
  • 1 cup sugar
  • 1 egg
  • 1 cup molasses
  • 2 tablespoons white vinegar
  • 5 cups sifted all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons ground ginger
  • 2 teaspoons pumpkin pie spice

Cream shortening and sugar together. Beat in egg, molasses, and vinegar. Sift together dry ingredients; blend together into a ball.  Wrap in waxed paper and chill 3 hours in refrigerator.

Roll dough out on lightly floured surface to approximately 1/8 inch thick.  Cut into shapes.  You may re-roll excess dough to use to fullest quantity.  Place 1 inch apart on greased cookie sheet.  Bake at 375o for 5-6 minutes. Cool slightly; remove to rack.  Makes about 5 dozen/more-or-less depending on size of shapes.
 
Sprinkles Frosting

  • 1 cup of powdered sugar
  • 1/4 cup of water
  • ¼ cup butter 

Sift sugar & mix with water and butter to form slightly runny consistency. Add more water if needed.  Add 2 drops of food coloring to desired colors. Frost cooled cookies - decorate with candies or colored sprinkles. Let dry thoroughly.  Then serve.