Do you have a teacher or two (or 10!) that just really stick out in your memory as sweet encouragers? I do. And to be honest, my list goes all the way back to my Pre-School days. It’s probably remarkable that I have such vivid memories from Pre-School, but I do. I absolutely loved it. I went to a great little school run by the local Presbyterian Church. We had so much fun. I remember painting a giant cut out self portrait outside using tempera paint , playing outside, story time, the Christmas play, picture day with my favorite jeans which had a hole in the knee, and most of all…I remember making Gingerbread Boys and Girls with Mrs.Lucy. As a little 3 or 4 year old who wasn’t allowed to get her hands on many things in the kitchen, it was a major accomplishment to actually be able to help make the cookies, cut them out, and decorate them! Mrs.Lucy shared her recipe with us and my mom made sure to include them in our Baptist Church cookbook. We have enjoyed these so much through the years and they always bring warm memories with Mrs.Lucy to mind. One Sunday when I was visiting home not too long ago, we all went out to eat at a local Mexican restaurant. I looked across to the booth next to us and then whispered to my mom, “Isn’t that Mrs.Lucy?!” It was! We all hugged, shared what my husband and I were up to and heard what she and her husband were now doing, and I made sure to tell her that I STILL love making her Gingerbread Boys and Girls! These really are fabulous. They’re the best ones I’ve ever tasted. They’re soft and not too gingery. I hope they’ll become a part of your Christmas traditions and that you’ll enjoy them for years to come!
(To enjoy these in another fabulous way, try them in a Gingerbread Milk Shake!)
Gingerbread Boys and Girls
1 box butterscotch pudding mix (small is fine)
1/2 cup brown sugar
1 1/2 cup flour
1 1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp baking soda
Cream shortening and sugar. Add egg. Mix well. Sift together flour, spices, and pudding mix. Add dry ingredients to creamed mixture. Mix well. Chill. Roll dough 1/8 to 1/4 inch thick and cut with cookie cutters. Bake on greased cooke sheet at 350 degrees for 10 minutes. Let cookies cool and enjoy decorating with your favorite icing, sprinkles, and other toppings!
Yields: 12-15 cookies, depending on size of cookie cutter
Recipe Source: Mrs. Lucy via my Mom
This Week We’re Partying With: Teach Me Tuesday , Mandy’s Recipe Box , Buns in My Oven , Wake Up Wednesdays