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German Chocolate Cake
How To in Germany
3 cups flour
2 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 1/2 tsp cider vinegar
Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto
waxed paper. Beat together shortening, sugar and the egg in a large bowl
with electric mixer until fluffy, for about 3 minutes. Beat in the molasses
and cider vinegar. Stir in flour mixture until blended and smooth. Gather
dough into ball; wrap and chill for several hours in the fridge. Preheat
oven to 375 degrees F (180 degrees C). Divide dough in half. Roll out
half of the dough with lightly floured surface to 1/8-inch thickness.
Keep remainder of dough refrigerated while working with first half.
To use a bunny pattern, draw a pattern onto a piece of cardboard. Make
sure ears are attached to the head. Cut out pattern. Place pattern on
dough and trace with a toothpick. Cut out cookies. Place them 1 inch apart
on lightly greased baking sheets. Re-roll scraps, using up all the dough.
Repeat with remaining dough. Bake in the preheated oven for 5-7 minutes
or until firm. Transfer to wire rack to cool completely.
Store in airtight container between sheets of waxed paper for up to 2