A New Favorite

This time of year you find lots of cookie recipes that call for shortening. But I don't want to buy a big ol' tub of Crisco that's going to sit around for the rest of the year turning rancid just for a few dozen cookies.

So I was pretty excited when I saw this packaging of Crisco shortening at the store last week! (it pays to have low expectations for excitement)

Yes...it's overpackaged but I swear I'll recycle the cardboard and plastic container. Yes...it's shortening but I'm willing to use just a bit every now & then for a great cookie.

You'll find (3) 1-cup 'sticks' of shortening that you cut right through the wrapper with a knife - just open as much as you need. Plus there's no more slopping it into a measuring cup and dealing with the greasy residue. Try it in the following recipe and see what you think!

Gingerbread People
1 cup shortening (1 stick)
1 cup sugar
1/2 tsp. salt
1 egg
1 cup molasses
2 Tbs. vinegar
5 cups sifted flour
1 1/2 tsp. baking soda
1 Tbs. ginger
1 tsp. cinnamon
1 tsp. cloves

Thoroughly cream shortening, sugar, and salt. Stir in egg, molasses, and vinegar; beat well. Sift together dry ingredients; stir into molasses mixture. Chill about 3 hours.

On lightly floured surface, roll to 1/8-inch thick. Cut with gingerbread cookie cutter (or draw your own pattern). Place 1-inch apart on a greased cookie sheet. Bake at 375F for about 6 minutes. Cool slightly before removing from pan - you want all limbs in tact. Frost when cool.

Happy Holidays,
Jennifer