Gingerbread Ornies

It just isn't the Christmas season at my house until the smell from a batch of these ornies in the oven is floating thru the house.

GINGERBREAD DOUGH ORNAMENTS

3 TBS. SHORTENING
3/4 CUP WATER
1/2 CUP MOLASSES
3 1/2 CUPS FLOUR
1/2 CUP SUGAR
1 TSP. BAKING SODA
1 TSP EACH GROUND CLOVES
CINNAMON AND GINGER

PREHEAT OVEN TO 350 DEGREES. BEAT SHORTENING AND SUGAR TOGETHER UNTIL LIGHT AND FLUFFY. STIR IN MOLASSES. SIFT THE DRY INGREDIENTS TOGETHER. STIR THEM INTO SHORTENING MIXTURE IN 3 PARTS ALTERNATING WITH A 1/4 CUP OF WATER EACH TIME. DOUGH WILL BE STIFF.USE CINNAMON TO DUST COUNTERTOP AND ROLL OUT DOUGH TO ABOUT 1/4 INCH THICKNESS.USE COOKIE CUTTERS TO CUT OUT YOUR SHAPES. USE A STRAW TO POKE A HOLE FOR HANGING. COOK ON A COOKIE SHEET FOR 20 MIN. THEN TURN OFF OVEN AND LET COOL IN OVEN-YOU MAY NEED TO FLIP THESE A FEW TIMES. LET COOKIES AIR DRY FOR A DAY OR SO. YOU CAN PAINT THESE WITH ACRYLIC PAINT SEAL THE FRONT (SO YOU CAN STILL SMELL THE BACKS!) WITH MODGE PODGE OR POLYURETHANE SEALER OR DIP INTO MELTED CANDLE WAX TO SEAL AND SCENT.

*If you want a lighter colored gingerman, substitute LIGHT CORN SYRUP for the MOLASSES or go half and half. You can also use WHEAT FLOUR for a different look! If you want some PUFFY ornaments, substitute 1/2 the regular flour with self rising flour!
Tutorial by Megan of www.Americanprim.com

Found these ginger ornies at http://www.angelberrycandleco.com/