Gingerbread People and Felines and Phantoms, Oh My!

How to turn gingerpeople into gingercats.

These gingerbread cookies were a yearly Christmas tradition at my house for many years. They are very soft and tasty and a great hit with everyone who has tasted them.

Erik, the Phantom of the Opera: This was the first year I went all-out on these, I think, in 1999. My camera was lousy in those days. Sorry.

1 1/2 c light molasses
1 c packed brown sugar
2/3 c cold water
1/3 c shortening
7 c all-purpose flour
2 tsp soda
2 tsp ground ginger
1 tsp salt
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground cinnamon

Mix molasses, brown sugar, water, and shortening.

Stir in remaining ingredients. Cover and refrigerate the dough for at least 2 hours.

Heat oven to 350. Roll dough 1/4″ thick on floured board. Cut with floured gingerbread cookie cutter or your favourite shaped cutter. Place about 2″ apart on lightly greased cookie sheet.

Bake 10-12 minutes. Cool.

I made a pattern out of brown paper bag for these angels and cut them out with a sharp knife.

To decorate, use a mixture of icing/powdered sugar and non-dairy milk or water. Usually about 3 c sugar to 2-3 tablespoons of the milk or water. Use a small round tip on an icing bag.