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This is my late father's recipe for Gingerbread (Bears)cookies. He was a teddy bear lover and collector, as well as a wonderful dad and a real renaissance man. T'is the season for gingerbread so, in honor of dad, here's his recipe (he spent many hours perfecting it)...enjoyed by the kids and grandkids, neighbors' kids..and the nurses and doctors at various hospitals in Winnipeg, Manitoba, Canada.
Bill Eastveld's Gingerbread Bears - or ?
(dad cut his gingerbread into little bears)
4 oz butter or margarine (he used Imperial squares)
1 tbsp white vinegar
1/2 cup granulated sugar 3 cups flour
1/4 tsp salt 1 tsp baking soda
1 egg 2 tsp ground ginger
1/2 cup molasses 1/2 tsp each: cinnamon, cloves, nutmeg
Cream the butter, sugar and salt in a large bowl. Stir in the egg, molasses and vinegar and mix well.
In a separate bowl, sift together flour, baking soda and spices.
Add dry ingredients to the molasses mixture, a little at a time, and mix thoroughly.
Shape dough into a ball and chill overnight (or for at least 3 hours).
Remove dough from fridge and allow to soften.
Preheat oven to 375 degrees F
Cut ball into 4 pieces for easier handling.
Using a lightly floured board and rolling pin, roll out dough to a thickness of 1/4 inch.
Cut to shapes desired and place on lightly greased cookie sheets.
Bake for 8-10 minutes at 375F.
( Author's Note: my oven is very fast, so I reduce the time to 8 1/2 minutes, and because I use dark Ecko cookie sheets,
I reduce the heat to 350F)
Cool on wire rack.
Decorative Icing: 2 1/2 cups of confectioner's sugar,
1/2 tsp Cream of Tartar
2 egg whites
Mix together and pipe onto cookies. Use food coloring as desired.
I hope that your families enjoy dad's recipe as much as we all did...thanks, Dad! Love, Bunny
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