Two recipes for gingerbread ornaments for you Yule tree.

Recipe 1


. 3 tbsp. shortening

. 1/2 cup sugar

. 1/2 cup molasses

. 1 teas. baking soda

. 3/4 cup water

. 3 1/2 cups flour

. 1 teaspoon of cloves, ginger and cinnamon



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. Refrigerate overnight.

Cut dough into 3 pieces. Knead to warm dough

slightly, then roll each piece out about 1/4 inch

thick. Cut cookie out with a gingerbread pattern of your

choice.

Use a drinking straw to punch hole in center if

ornament will be hanging. Place cookies on cookie

sheet and bake 20 minutes, turn oven off and let cool

in oven.

Remove from cookie sheet and place on rack to dry

for about 3 days to totally harden. These cookies

are purely for decorative purposes and not to be eaten.

If you wish you can seal cookies with 3 coats of

clear acrylic and decorate with colorful acrylic pains when dry.


Recipe 2,


. 1/2 cup packed brown sugar

. 1/4 cup shortening

. 3/4 cup dark molasses

. 1/2 cup cold water

. 3 1/2 cups all purpose flour

. 1 tsp baking soda

. 1 tsp ginger

. 1/2 tsp gground allspice

. 1/2 tsp ground cloves

. 1/2 tsp ground cinnamon

. 1/4 tsp salt



Mix sugar, shortening, molasses and cold water in a large bowl.

Stir in the remaining ingredients.

Cover and refrigerate for 2 hours.

Heat oven to 350;

spray the pan with cooking spray. Shape or cut

out your ornaments. Bake 12 minutes or until the

edges are lightly brown. Immediately loosen from pan, but

do not remove. Cool 5 minutes, remove from pan onto wire rack. Cool completely.