Step #1 Preparation time: 30 mins Chilling time: Overnight Baking time: 10 mins 1.
Step #2 Cream shortening & sugar in mixing bowl, beat in eggs, one at a time.
Step #3 Mix water & baking soda in small bowl until dissolved.
Step #4 Add baking soda mixture & sorghum to butter mixture.
Step #5 Sift 5 1/2 c of the flour, the spices & salt together.
Step #6 mix into dough.
Step #7 Divide dough into 4 balls.
Step #8 Wrap in plastic wrap.
Step #9 Flatten & put in the fridge overnight.
Step #10 2.
Step #11 Heat oven to 350 degrees.
Step #12 Roll 1 portion of dough out at a time on lightly floured surface.
Step #13 Cut into desired shapes.
Step #14 Bake on a greased cookie sheet until puffed, 10 to 12 mins.
Step #15 Do not overbake.
Step #16 3.
Step #17 When cool, decorate with buttercream frosting and/or candies as desired.
Step #18 Sorghum gives these cookies a special flavor, but molasses can be used as a substitute.
Step #19 Ann Smith of Plainfield won second place, & described how her gingerbread men left Bohemia in 1872 & immigrated to the United States.
Step #20 Smith's great-grandmother, "Babicka" Novak, lived in a small Czech-American town in South Dakota where Smith's mother grew up in the 1920s.
Step #21 At Christmas time, her great-grandma would give her neighbors Old World gingerbread men, reindeer & rocking horses.
Step #22 "One year when Great-grandma delivered the cookies, who was visiting from a small ethnic Czech community in Nebraska, she brought along her teenaged grandson," Smith wrote.
Step #23 "Introductions made that day over the watchful eyes of the gingerbread men eventually lead to wedding bells for my parents a decade later.
Step #24 Great-grandma Novak probably had planned this all along!" from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989.
Enjoy the 1989 3RD PLACE: CINNAMON TOFFEE BARS recipe