JUNE 5TH: GINGERBREAD

Cast Iron Hot Gingerbread Cookie

1 Tbsp. butter, softened

1 c. all-purpose flour

1 tsp. ground ginger

½ tsp. baking soda

¼ tsp. ground cinnamon

¼ tsp. ground cloves

Dash of salt

1/3 c. shortening

½ c. sugar

1 egg

2 Tbsp. molasses

4 slices fresh pineapple

Caramel ice cream topping (optional)

Cinnamon or butter pecan ice cream

Preheat oven to 350°. Using the softened butter, generously butter a 7-8” cast iron skillet or two individuals 5” cast iron skillets or 4 ½ x 3” greased casseroles. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In another medium bowl, beat shortening with an electric mixer on LOW for 30 seconds. Add sugar; beat until combined, scraping sides of bowl often. Beat in egg and molasses until combined. Bea in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remining flour mixture. Pour into the prepared skillets, spreading evenly. Bake skillets with dough until edges of cookie are set. Allow about 18 minutes for large skillet or 12-14 minutes for small skillets. IN another large skillet, cook pineapple slices in 1 Tbsp. hot butter over medium high heat for 4-5 minutes or until golden brown, turning once. Cool slightly (centers will fall slightly). If desired, cut up pineapple. Top gingerbread cookies with pineapple and, if desired, drizzle with ice cream topping. Serve with scoops of ice cream. Makes 4. (for 8 servings: double the recipe and use two 7-8” cast-iron skillets. (01 12 18)