¼ c soft butter
½ cup brown sugar
½ cup molasses
½ c buttermilk
½ tablespoon vinegar
3 1/4 cups flour
1 teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 t. salt / raisins
Cream shortening, sugar and salt. Mix in molasses and vinegar. Sift together dry ingredients. Add 1 ¼ c. to mix. Add remaining dry ingredients alternating with buttermilk. Chill mixture overnight. I usually triple this recipe so I can give a bunch away, so I divide it into thirds and put each 1/3 into a plastic food storage bag, sort of flatten it out and stack the three bags in the fridge. It’s easier to roll out when prepared that way. I’ve made these without chilling and it’s fine, but chilling makes them better. Chill for even a half hour outside in the winter, each bag separated from the other for quicker chilling. Roll one part of dough at a time on floured board to ¼ to 1/8 inch thick. Cut out gingerbread boys with sharp cookie cutter. Place on greased cookie sheets (or use parchment paper) and bake at 375 degrees F about 6 to 10 minutes. Cookies are done when you gently press your finger into a tummy and it sort of springs back up. Unless you want really crisp cookies, don’t overcook. Cool slightly and remove. Decorate with white buttercream frosting and raisins.
2 ½ c powdered sugar
1 T vanilla
a tablespoon or two of warm water or milk.
Beat well till fluffy
(need to at least double this for multiple cookie recipes)
Recipe from my mom, Afton Hansen.
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