KITCHEN CRAFT IDEA: HOMEMADE GINGERBREAD ORNAMENTS   
These gingerbread ornaments look and smell like edible   
gingerbread - but don't eat them! They become very hard   
after they are baked and are meant to be painted and   
then hung as Christmas ornaments.   
INGREDIENTS   
3 tbsp. shortening   
1/2 cup sugar   
1/2 cup molasses   
1 tsp. baking soda   
1 tsp. ground cloves   
1 tsp. ginger   
1 tsp. cinnamon   
3 1/2 cups flour   
3/4 cups water   
DIRECTIONS:   
Preheat oven to 350 degrees. Beat shortening and sugar   
together in a large bowl. Stir in molasses. Sift baking   
Soda, ground cloves, ginger, cinnamon and flour together   
in a large bowl. Stir this mixture plus water into the   
sugar and shortening mixture, alternately adding the water   
and baking soda mixture to the shortening mixture. Stir   
until mixed thoroughly and refrigerate 6-8 hours. Cut   
dough into three equal pieces, knead each piece lightly   
and then use a rolling pin to roll out each piece to a   
1/4-inch thickness. Use holiday cookie cutters made in   
the shapes of gingerbread people and houses to cut shapes   
out of the dough. Use a medium- to large-sized drinking   
straw or the end of a wooden chopstick to make a hole at   
the top of each shape. Put cookies on cookie sheets and   
bake for about 20 minutes. Turn oven off and allow cookies   
to cool in the oven. This will help harden the cookies.   
Place cookies on racks to completely harden. Place racks   
in a cool, dry place and let sit for two to three days.   
Coat cookies with clear acrylic or varnish and allow   
cookies to dry thoroughly. Paint cookies with acrylic   
paints as desired. Allow paint to dry thoroughly. Thread   
a 5- to 6-inch length of narrow ribbon or cording through   
the hole at the top of each ornament. Knot ends and hang   
ornaments.   
Yield: approx. 15-20 depending on the size you make  



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Every time we love, every time we give, it's Christmas ~Angelique

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