from Max and Indy at the Christmas Market
This recipe is a family favourite – any time of year!
Ingredients
¾ cup Crisco shortening
1 cup sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tsp cinnamon
2 tsp baking soda
¼ tsp salt
1 tsp cream of tartar
1 tsp ginger
Extra sugar for rolling
Directions
Heat oven to 350 and line baking sheets with parchment paper.
In a large bowl, combine the first 4 ingredients.
In a smaller bowl, mix the remaining dry ingredients (except for the extra sugar) and then add to the large bowl. Stir until well combined.
Roll the dough into balls (ping pong size) and then roll in the extra sugar to coat. Place sugar coated balls on the parchment paper (do not press down).
Bake 10-12 minutes. Decorate (or not!). Enjoy!
Nada’s Tips & Tricks: You can also use this recipe to make gingerbread cut-outs. Roll out the dough and use Christmas cookie cutters to make the shapes. Bake 8-10 minutes. Get the kids/grandkids to decorate their creations.
Contents and images used with permission by Charmaine Blackman. https://www.maxandindy.com/