Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Beautiful litle bite size dessert that's perfect for get togethers.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Spray 9x13" baking pan with non-stick cooking spray. Line bottom of pan with parchment or waxed paper.
  3. Prepare cake: Cream together sugar and shortening.
  4. Mix together dry ingredients.
  5. Add molasses and boiling water to sugar and shortening mixture.
  6. Slowly add dry ingredients to mixture; mixing well between each addition.
  7. Beat eggs well & add into mixture. Pour into prepared pan.
  8. Bake until toothpick inserted in center comes out clean (20-30 minutes).
  9. Allow to cool.
  10. Using 1 3/4" cookie cutter or glass rim, cut into 10 rounds. (If too thick, cut horizontally to 1/2" thickness).
  11. Bake on cookie sheet at 300°F 30 minutes more to toast.
  12. Garnish: Whip cream with sugar to soft peaks.
  13. Add whipped cream to each gingerbread piece, top with fresh raspberries & a mint sprig.
  14. Serve.

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