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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