Gingerbread Legacy

(RECIPE included!)
The legacy began more than 30 years ago when my oldest daughter was about three years old. I baked her Gingerbread Men cookies to eat and made extra to hang on the tree. What began as a day of baking and decorating became one of our family’s most anticipated Christmas traditions.

Today we continue to create the cutest little gingerbread men cookies—some to eat and dozens to hang on the Christmas tree. This tree, fondly known as the Cookie Tree, stands in the kitchen. My adult children look forward to not only making and decorating the cookies with me, but also reliving the memories. But the best part is passing down the tradition to the next generation and making and hanging cookies with my granddaughter and grandson.

Gingerbread cookies make the house smell good, make yummy treats for cookie swaps, table decorations, and gifts too.

What’s your Christmas tradition? What’s become your legacy?

 

 

 

Gingerbread Men
½ cup butter
¾ cup sugar
1 egg
¼ cup molasses
Juice of ½ orange
3 ½ to 4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Cream butter; gradually add sugar, beating until light and fluffy. Add egg, molasses, and orange juice; beat well. Combine flour, soda, salt, and spices; add to creamed mixture, blending well. Divide dough in half; chill 1 hour or until stiff enough to handle. Roll on a greased cookie sheet and use a gingerbread man cookie cutter to make the cookie. Remove the excess dough. Bake on 350 degrees for 10 minutes. Cool and decorate with Royal Icing.

Royal Icing
3 egg whites
½ teaspoon cream of tartar
1 (16-ounce) package powdered sugar, sifted
Food coloring (if desired)
Beat egg whites (at room temperature) and cream of tartar in a bowl until foamy; gradually add sugar. Beat 5-7 minutes. Icing dries quickly so put plastic wrap over it.

Written by Debbie Presnell

Recipe adapted from Southern Living Cookbooks. Copyright 1986 by Oxmoor House, Inc.