Recipe: Wilton Gingerbread Cookies and Blonde Gingerbread Cookies

Wilton has a gingerbread recipe titled GRANDMA'S GINGERBREAD...here it is:

5 to 5 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup shortening
1 cup sugar
1 1/4 cups unsulphured molasses*
2 eggs, beaten

Preheat oven to 375.

Thoroughly mix flour, soda, salt and spices.

Melt shortening in large saucepan. Cool slightly.

Add sugar, molasses and eggs; mix well. Add four cups dray ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Roll out on a lightly floured surface to 1/4-inch thickness for cutout cookies.

Bake on ungreased cookie sheet. Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.

One recipe of this gingerbread dough will yield 40 average-size cookies.

NOTE: if you're not going to use your gingerbread dough right away, wrap it in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.

*you may substitute molasses with 1 1/4 cups light corn syrup for Blonde Gingerbread.

Hope this helps...I would imagine that if you are using a large pan, you would simply press the dough into the pan and bake longer, watching carefully, till it's done.