This weekend is our tenth wedding anniversary.  We’re heading somewhere for a few days to get out of town, enjoy nature, and a little peace and quiet…

I’m bringing along some gingerbread.  You may have noticed already I don’t tend to always eat things at the times everyone else does, and gingerbread is no exception.  Both of us love gingerbread, and I always make it for Christmas and a couple times in the fall too.  But since it travels so well, and can be cut into any shape (like hearts…), I’m making some for us to munch on while driving.

This recipe is one I got from a friend.  I’ve tried others, but still like hers the best.  I use plenty of ginger and cinnamon, and have tried adding ginger juice and candied ginger as well for extra kick!

I use parchment paper for quick removal from the baking sheets.

Amy’s Ginger Boys

1 c shortening or butter

1 c sugar

1 c dark molasses

½ c water

5 c flour

1½ tsp salt

1 tsp baking soda

1½ tsp ginger

½ tsp nutmeg

¼ tsp allspice

Cream shortening and sugar; blend in all other ingredients.  Cover and CHILL for 2-3 hours!  Preheat oven to 375. Roll dough out to ¼ inch thick on lightly-floured or parchment-paper-covered counter.  Cut into shapes, place on ungreased baking sheet and bake for 10-12 min.  Immediately remove from baking sheet and cool.


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