A very large recipe for gingerbread-molasses-type Christmas cookies from the Bethlehem, Pennsylvania area. A full batch makes more than 12 dozen. With medium cookie cutters, a quarter recipe made 74 cookies.

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Recipe Summary

prep:
1 hr
cook:
10 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
144
Yield:
12 dozen
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Ingredients

144
Original recipe yields 144 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.

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  • Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.

  • Bake in the preheated oven until lightly browned, about 10 minutes.

Nutrition Facts

89 calories; protein 0.7g; carbohydrates 15.5g; fat 2.8g; cholesterol 4.7mg; sodium 17.9mg. Full Nutrition
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