Whenever my grand kids come over for a visit on the eve of a special celebration, they invariably ask if they can make gingerbread cookies. Easy to roll out and cut into shapes, they can make any celebration a yummy one!
Not only are these cookies delicious, they are vegan, nut free and of course, gluten-free. Decorate with your own style and creativity. So, look out March Break! Easter! And 'You know who's Birthday!'
(Extra dough and cookies can be frozen.)
FRANKIE'S GINGERBREAD COOKIE DOUGH
1⁄2 cup shortening
1⁄2 cup sugar
1⁄2 cup dark molasses
1⁄4 cup water
2 1⁄2 cups Frankie's All Purpose Flour
pinch of salt
1⁄2 tsp baking soda
2 tsp. Cinnamon
Preheat oven to 375F
Cream shortening and sugar. Add molasses and water and beat to blend. Add flour, salt, soda and cinnamon. Beat together until a smooth dough forms.
Roll dough 1⁄4 inch thick on lightly floured board or counter. Cut shapes and place on parchment lined baking sheets. Bake for 10 – 12 minutes. Cool before decorating. Finish with decorator's icing or melted chocolate.
So, bring on the gingerbread. I think March Break just warmed up!
Make any left over gingerbread cookies into gingerbread crumbs. Combined with whipped cream you have an instant parfait. Top this with melted chocolate and sprinkles and you now have a parfait/sundae. This can also be frozen as an ice cream treat.
Craving cheesecake? Use gingerbread crumbs instead of graham cracker crumbs (which has gluten) for your cheesecake crust.