Ginger is the primary flavor in a cake and cookie that can take several seasonal shapes. Gingerbread cookies can be cooked crisp and is often called a gingersnap. A softer gingerbread cookie might take the form of a gingerbread man or other cut shape and is usually decorated with icing.
The gingerbread cake, however, is hard to beat. This dense, moist spice cake smells and tastes like the holidays! It has a molasses base and is best served warm with whipped cream, Cool Whip or a dollop of ice cream. Make several pans, however, because the kitchen smells so good while the gingerbread is baking that friends and family will line up for more.
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 1/2 cups plain all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1/2 tsp. ginger
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup water
Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly. Combine flour, spices, salt and baking soda.
Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into 8 inch square baking pan that has been greased and lightly floured.
Bake at 350 degrees for 35 to 40 minutes. Serve warm.