Gingerbread Snowflakes

Why not gingerbread men? Well, I did bake gingerbread men, and then came to the realization very quickly that I am nowhere near artistic enough to decorate them. Trust me, I tried. My husband was even sweet enough to come into the kitchen and reassure me by saying they were “fine” and “unique”. So now they are in a plastic bag ready for munching by people in the privacy of our own home, who don’t care what they look like.

I have to say that I do love the snowflakes though. Thought they turned out pretty well for a mother who raised a child who got in trouble the first month of  first grade for drawing stick people, (which his mother taught him to draw!). Evidently the crazy person they called “teacher” thought he should be more artistically advanced.  You’ll be happy to know though, that I handled it very nicely and appropriately instead of yanking her hair and drawing a stick figure on her forehead  like I wanted to.

Hmmm..how quickly a sweet blog about gingerbread can turn in a totally different direction…

Anyhoo. The gingerbread is delicious. And although I truly do not have an artistic bone in my body, the decorative part didn’t turn out half bad.

Gingerbread Snowflakes

**The dough needs to be refrigerated overnight before rolling and baking**

Preheat an electric oven to 375 degrees / convection oven 350 degrees

1 Cup Shortening

3 1/2 Cups Mama’s Almond Blend Flour (plus more for rolling)

1 Cup Sugar

1 Cup Molasses

2 Eggs

2 Tablespoons Apple Cider Vinegar

2 teaspoons Baking Powder

2 teaspoons Xanthan Gum

1 Tablespoon Freshly Grated Ginger Root

1 teaspoon Baking Soda

1 1/2 teaspoons Ground Cinnamon

1 1/2 teaspoons Ground Cloves

In a heavy-duty mixer beat shortening to fluff for about 30 seconds. Scrape down bowl. Add half the flour, all of the sugar, molasses, egg, vinegar, baking powder, xanthan gum, grated ginger, baking soda, cinnamon, and cloves. Beat until thoroughly combined. Add remaining flour slowly and beat until combined.

Divide dough into 3 discs, wrap in plastic wrap, and refrigerate over night.

Line baking sheets with parchment paper. Flour your rolling surface, roll out one disc at a time and cut into desired shapes.

Bake 6-8 minutes or until edges are just lightly browned

Remove to cooling racks and cool completely before decorating