Gingerbread Cutout Cookies

Heart Shaped Gingerbread Cookies

Another favorite cookie recipe from my grandma. She calls them Dark Cutouts. We call them Gingerbread Cutouts. We also call them "something good."

Gingerbread Cutout Cookies
6 1/2 cups flour
1 cup sugar
1 cup shortening
2 eggs
1 cup molasses
4 teaspoons baking soda
3/4 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
6 Tablespoons sour milk or buttermilk

• Cream the sugar and shortening.
• Add eggs one at a time, beating after each addition.
• Put molasses and baking soda in a bowl and beat until light colored and foamy.
• Add molasses mixture to the sugar mixture and beat again.
• Mix flour, salt, cinnamon, cloves, and ginger in a separate bowl.
• Add dry ingredients alternately with buttermilk to molasses mixture.
• Roll on a floured board and cut out with shaped cutters.
• Bake at 350* for 10 minutes on ungreased pans.
• Remove from pans and cool on a cooling rack.
• Frost and decorate.

Notes: This recipe makes about 10 dozen cookies, depending on the size of your cookie cutters. I use soy milk with a little lemon juice to keep it dairy free for the little guy.

Question: What is your favorite cookie shape?