Who remembers this classic children's book?
‘The Gingerbread Boy’ (1966)
Artist: Robert Lumley
A Classic Mother Goose Fairy Tale. I loved this book, when I was a kid I asked to have it read over and over. :)
The story serves as a cautionary tale that no matter how fast or clever you think you are, overconfidence can blind you to a greater, more cunning threat. The gingerbread boy is eaten by a clever fox at the end of the story! Not such a happy ending for the main character. I'm not sure if this story would go over as well today as it not all puppies and posies, but certainbly still an important message. #kidlife #gingerbreadman
GINGERBREAD BOYS (girls too)
4 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 tablespoon ginger
1 cup shortening
1 cup sugar
1 cup molasses
Preheat oven to 375° degrees
Combine flour, baking soda, salt, nutmeg, and ginger. Whisk or sift together until well blended.
In a large saucepan, melt shortening; add sugar and molasses. Stir well. Gradually add the flour mixture.
On a lightly floured work surface, roll out a small amount of dough to 1/8-inch thickness.
Cut into gingerbread shapes using cutters dipped in flour or cocoa. Bake on greased baking sheets for about 6 to 8 minutes (depending on size of cookies). Allow cookie sheets to cool between batches.
Cool cookies on wire rack, then decorate with Confectioners Icing or Royal Icing, if desired.
To glue decorations (raisins, chopped nuts, colored sugars, etc) to cookies, mix 1/2 cup confectioners' sugar with 1 teaspoon of water and mix to desired spreading consistency (add a few drops of water or more sugar if needed).
Makes about 8 dozen.
#vintagerecipes #gingerbreadcookies #childhoodmemories