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Ornamental Gingerbread (VRP 200)

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Ornamental Gingerbread

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Ornamental Gingerbread

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Ornamental Gingerbread Recipe

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Ornamental Gingerbread

Ornamental Gingerbread scaled

Ornamental Gingerbread (VRP 200)


  • 7 to 9 cups all-purpose flour
  • 4 teaspoons ginger
  • 1 tablespoon cinnamon
  • 2 teaspoons mace
  • 2 teaspoons cloves
  • 1 teaspoon cardamom
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 pound margarine or 1½ cups lard or solid shortening
  • 2 1/4 cups molasses
  • 1 cup granulated sugar
  • 1 cup brown sugar


    1. Combine five cups of the flour with the ginger, cinnamon, mace, cloves, cardamom, baking soda and salt, stirring with a wire whip until you are positive the mixture is even. Set aside.
    2. Put the margarine, molasses and sugars in a large, heavy kettle over low heat, and cook, stirring, only until the meltables have melted and the mixture is smooth. Keep the heat low enough so the molasses doesn't bubble, or the finished dough will be dry and hard to work with.
    3. Remove the kettle from the heat and stir in the spiced flour. Let the mixture cool until it's tepid, then work in additional flour until you have a soft, rather greasy-feeling dough that is smooth and pliable and only slightly sticky. It will continue to firm up as it cools, so be sparing with the flour. You can always knead in a bit more.
    4. Let the dough cool to room temperature before use. It needn't be dealt with all at once; just wrap the unused portion tightly and store in the refrigerator for up to two months or freeze more or less forever.
    5. To form and bake, either roll and cut, or use like modeling clay, keeping unfinished cookies of even thickness, not more than one-third of an inch. When joining two pieces, lightly moisten the bond with water. Place on parchment-covered or lightly greased baking sheets, and bake in a 350-degrees oven for 10 to 25 minutes, depending on thickness. Bake very thick cookies longer and slower - at 325 degrees for 30 minutes or more. Makes about 50 to 60 cookies, each three or four inches wide and a bit less than a quarter-inch thick, or about 225 small and edibly thin ones.

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