Preston’s Gingerbread Men

My brother Preston was by far the one most “into” the Christmas season when we were growing up.  He was the designated tree-setter-upper/decorator and rooftop light stringer. When he was about ten years old, he got a huge Christmas coloring book from the dollar store.  The thing was as thick as a phone book and included all kinds of activities and recipes.  One of the recipes was for gingerbread men and Preston took it upon himself to give the recipe a go.  It was a hit. He would make these up in an afternoon and soon the entire family was begging him to make another batch.  And another. And another. And...well, you get the idea.

Before I discovered my brother’s cookie creations, I was leery of gingerbread, it seemed too temperamental (think crumbling, earthquake-aftermath-esque candy covered houses), too tooth-breakingly crisp, and too spicy and gross (It’s not called Nutmegbread, people! Ew!).  Preston’s dollar store coloring book recipe is perfect—the spices are mellow and the dough rolls and cuts out beautifully.

Preston’s “Ginger Boys”
1/2 c. sugar
1/2 c. shortening
1/2 c. dark molasses
1/4 c. water
3/4 t. salt
3/4 t. ginger
1/2 t. baking soda
1/4 t. allspice
2 1/2 c. all purpose flour

With an electric mixer on low speed, beat sugar, shortening, molasses, and water in a large bowl until blended. Beat on medium speed for one minute. Stir in remaining ingredients.

Cover and refrigerate dough until chilled (about 1 to 2 hours).  Heat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut dough with cookie cutters and lift cookies carefully with a large spatula onto an ungreased cookie sheet. (I like to use parchment paper, to make clean up easier and to avoid possible cookie breakage.)

Bake 8 to 10 minutes.  Let cookies cool on pan for three or four minutes before removing to a paper towel or cookie rack. Cool completely and decorate with frosting or royal icing.