Have you ever enjoyed Swedish Gingerbread cookies? Probably not unless you went to a party in Sweden. This recipe comes in quite handy for making hanging cookies. No, these are not cookies you give someone before they get hanged! These are cookies that can either be made into Holiday decorations or, my favorite, cookies that hang off the side of your cup!
In the photo, you see how nice they can look, even when decorated simply but you can also coat them with a good icing that hardens or even leave them plain. One year I hosted a ladies' party where we had a buffet in the kitchen. I made a large pot of cocoa and a large pot of tea piped each lady's name on a cookie and hung it from her cup. They loved it!
If you're going to do this, I suggest making sure you spell all the names correctly. I messed up and spelled one wrong but she was very gracious about it. Terri is better than Terry, she told me! lol
- 1 cup shortening
- 1 cup granulated sugar
- 1 egg
- 1 cup molasses
- 2 tbsp vinegar (I use white, distilled but you can use apple cider as long as its clear)
- 3 cups sifted flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2-3 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground cloves
- Cream the shortening and sugar, then beat in the egg, molasses, and vinegar.
- Whisk together the dry ingredients and blend with the wet ingredients.
- Form into a disk, press to be around 2" high as a disc, and wrap in plastic.
- Chill for 3 hours.
- Once chilled, remove and set out for 3-5 minutes before rolling.
- Lightly flour your surface and the rolling pin and roll out to 1/8th" thick and cut.
- Remove any excess dough from the edges before removing it from the cutter (I actually use a knife to do this, a sharp paring knife).
- Bake at 375 for 5-6 minutes.
- Cool slightly and then remove to the rack to finish cooling.