My favorite stop in Pascagoula is at Anderson's Bakery for some gingerbread men. They sell them year-round and I can't stop with just one! Growing up, the bakery was located across the alley from my elementary school. Each year, we always hoped to be in a class on the side near the bakery, so we could smell the yummy baked goods cooking all day. When I was little, it was Cooper's Bakery - it became Anderson's in 1976.
Print © Dena McKee - Pascagoula Artist
Dena's art may be viewed and ordered at her website: www.denamckee.com |
 3/4 cup butter, softened
1 cup packed brown sugar 1 egg, slightly beaten 3/4 cup molasses 4 cups all-purpose flour 2 teaspoons ground ginger 1 & 1/2 teaspoons baking soda 1 & 1/2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 1/4 teaspoon salt |
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- Cream butter and brown sugar until light and fluffy.
- Stir in egg and molasses.
- In a separate bowl, stir together the flour, baking soda, salt, and spices. Gradually add to creamed mixture and mix well.
- Cover and refrigerate for 4 hours or overnight.
- On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters of your choice.
- Place 1 inch apart on a baking sheet.
- Bake at 350° for 8 to 10 minutes or until edges are firm. Remove to wire racks to cool.
- Sprinkle with sugar or decorate.