Marisa's favorite: Gingerbread boys

Marisa is a part of our college trio, with Amy. As a freshman, she was always my favorite meal companion in the cafeteria - she would tell good stories and has the best laugh. Those early meals have turned into a lasting friendship - sophomore roommates, senior roommates in our first off-campus apartment, and now as married old broads living in Chicago. She has great stories now, traveling the world wide for work, study and fun with her husband Luke. 

Her mom is a very special person to me. Ann always remembers the small pleasures in life and if you love Marisa's laugh, you'll find Ann's perfectly infectious:

Gingerbread boys
5 cups all-purpose flour, sifted before measuring
1 1/2 t. baking soda
2 to 3 t. ground ginger
1 t. ground cinnamon
1 t. ground cloves
1/2 t. salt
1 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 cup light molasses
2 T. distilled white vinegar
Red cinnamon candies


Sift flour with baking soda, ginger, cinnamon, cloves and salt. In a large bowl, beat shortening and sugar. When creamy, beat in egg, molasses and vinegar.  Stir in flour mixture, one fourth at a time, mixing well after each addition.  (Mixture will be stiff so you may want to use your hands.) Cover dough and chill 3 hours or longer. Heat oven to 375 degrees. Cut dough in half. On a lightly floured board or pastry cloth, roll one piece of the dough 1/8-inch thick.  Dip a ginger boy cutter into flour and cut dough. Places cookies on lightly greased baking sheets and use cinnamon candies to make buttons. Bake 5 minutes. Remove from oven and transfer cookies to write racks to cool. Repeating with remaining dough.


Makes 5 dozen cookies.