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1988 3rd Place: Best Gingerbread Cookies

Make 1988 3rd Place: Gloria Heeter's Best Gingerbread Cookies at home with Categories Cookies Holiday. Serves 24. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 cup
• 1
• 4 cup
• 2 tsp
• 1 tsp
• 3 tsp
• 2 tsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   For decoration 1 Egg yolk mixed w/1 ts water

2. 2

   Preparation time: 25 minutes Chilling time: 8 hours or overnight

3. 3

   Baking time: 7 to 10 minutes

4. 4

   Beat margarine, sugar and molasses in a large mixing bowl. Add egg and mix well.

5. 5

   Sift together flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add to butter mixture; mix well.

6. 6

   Divide dough into 4 equal portions on a large piece of plastic wrap.

7. 7

   Wrap and shape into a flat disk about 1 inch thick.

8. 8

   Refrigerate until firm, about 8 hours, or freeze for 2 hours. (Dough can be refrigerated up to 3 days.)

9. 9

   Heat oven to 350 degrees.

10. 10

    Working with 1 disk of the dough at a time, roll out on a well-floured board, dusting the rolling pin as you work.

11. 11

    Using cookie cutters dipped in flour, cut into desired shapes.

12. 12

    Put cookies 1 inch apart on an ungreased cookie sheet.

13. 13

    Use currants or candy for eyes or buttons, if desired.

14. 14

    Bake until lightly puffed, 7 to 10 minutes.

15. 15

    While still warm, paint with egg yolk wash if desired.

16. 16

    Cool on wire racks.

17. 17

    Cool completely, then decorate as desired with icing.

18. 18

    Icing: Mix confectioners' sugar with a small amount of water until thick and spreading consistency.

19. 19

    Add food coloring if desired and put in a small plastic bag.

20. 20

    Cut a small hole in one corner and drizzle icing out onto the cooled cookies.

21. 21

    "A handmade gift is always filled with love." from the Chicago

22. 22

    Tribune annual Food Guide Holiday Cookie Contest December 8, 1988