Recipe(tried): Gingerbread Boys and Santa Claus Cookies - Vintage Recipes (1960's)

In 1962 my mom (Genevieve) took a holiday cake decorating and party refreshments course at our local high school.

These are wonderful cookie recipes to make with your children.

GINGERBREAD BOYS (1962)



1/2 cup shortening
1/2 cup sugar
1/2 cup light molasses
1 1/2 teaspoons vinegar
1 beaten egg
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (or more)
1/4 teaspoon salt
Raisins, Red Hots (for decorating)
Royal Icing (recipe follows)

In a bowl, mix the dry ingredients: flour, baking soda, cinnamon, ginger, and salt; set aside.

Bring the shortening, sugar, molasses and vinegar to a boil and then cool. Add the egg, and add the dry ingredients. Chill dough for several hours.

WHEN READY TO BAKE:
Roll dough out to 1/4 inch thick. Cut with gingerbread boy cookie cutter or use stars, hearts, etc.

Bake at 350 degree F for 8-10 minutes.

Decorate with raisins and red hots. Outline with Royal Icing.

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SANTA CLAUS COOKIES (1962)

These cookies are made with different size circles or you can use a cookie cutter, but the original recipe the way my mom made them was with circles in different sizes.

4 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups sugar
1 cup Crisco (not butter or butter flavor, not margarine)
3 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract (or 1 teaspoon vanilla)
1/4 teaspoon almond extract
Buttercream Frosting (recipe follows)
Royal Icing (recipe follows)

Mix together the flour, salt, and baking soda; set aside.

Cream the sugar, Crisco, eggs, and flavoring. Combine the two mixtures. Chill dough at least 3-4 hours or more.

WHEN READY TO BAKE:
Roll out the dough (not too thin). Make Santa Claus cut-outs from different size circles, a large circle for Santa's body, smaller for his head, legs, arms, etc. or use a Santa cookie cutter or use with other cookie cutter shapes, like trees, wreaths etc.

Bake at 350 degrees F for 8 minutes. Cookies should not become brown.

Decorate as you like with sprinkles Buttercream Frosting and Royal Icing.

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BUTTERCREAM FROSTING

1/3 cup butter, softened
3 cups confectioners' sugar
1 1/2 teaspoons vanilla
2 tablespoons milk

Beat until all of the ingredients are blended, and smooth. Use to frost Sugar Cookies.

ROYAL ICING

2 large egg whites (pasteurized)
2 teaspoons fresh lemon juice
3 cups confectioners' sugar, sifted

Beat the egg whites with lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Photo by Kathy-MA