Autumn Gingerbread Cookies
Servings 0
Ingredients
- 2 flax eggs
- 3 1/4 c flour
- 1/2 c molasses divide
- 1 tsp BSoda
- A pinch of salt
- 1 tsp each cinnamon powder and nutmeg powder
- 1 adult point finger of fresh ginger scraped, crushed, to produce juice. Use only the juice, discard the flesh
- 1/2 c coconut palm sugar
- 8 tbsp vegetable shortening
Instructions
- Mix dry ingredients
- Cream shortening and brown sugar
- Beat in 1/4 c molasses and flax egg
- Add in dry mix a little at a time
- Beat in the other 1/4 c molasses
- Knead a little (Take some away, and color as you wish, to make leaves)
- Roll flat and cut as you like
- Bake on preheated 350 F for 10-11 mins
- Cool on rack completely before decorating.