the best gingerbread cookies are the ones my friend sam, christmas baker extraordinaire, makes. i first discovered them last year when she invited kai to decorate the buttery gingerbread cookies with her son jacob. well, a tradition has begun and kai was over there on the weekend decorating and playing. kai enjoyed it and i do too because i get to eat the cookies! these cookies are made to be devoured.
the canadian living magazine recipe follows after the pics of kai's chewed up gingerbread cookie (it was his idea :).
ingredients you will need for icing and decorating:
1/2 cup pasteurized egg whites
3-3/4 cups icing sugar
food colouring
assorted candies
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1/3 cup fancy molasses
1/4 cup cooking molasses
3 cups all-purpose flour
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
what you will need to do:
what you will need to do:
for the cookie dough, in a large bowl beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses until combined.
whisk flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture, using hands if necessary to knead dough together.
divide in half; flatten into discs. wrap each in plastic wrap; refrigerate until firm, about 2 hours.
on lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. using about 2-1/2-inch (6 cm) tall gingerbread man cutters; cut out shapes, re-rolling and cutting scraps.
arrange cookies, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. bake, 1 sheet at a time, in 325ºF (160ºC) oven until firm to the touch, about 12 minutes. transfer to rack; let cool completely.
meanwhile prepare the icing. in large bowl, beat egg whites until foamy, 30 to 60 seconds. beat in icing sugar, 1 cup at a time, until thick and glossy, 6 to 8 minutes.
use icing - tint if you like - and attach candies to decorate as you desire.
whisk flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture, using hands if necessary to knead dough together.
divide in half; flatten into discs. wrap each in plastic wrap; refrigerate until firm, about 2 hours.
on lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. using about 2-1/2-inch (6 cm) tall gingerbread man cutters; cut out shapes, re-rolling and cutting scraps.
arrange cookies, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. bake, 1 sheet at a time, in 325ºF (160ºC) oven until firm to the touch, about 12 minutes. transfer to rack; let cool completely.
meanwhile prepare the icing. in large bowl, beat egg whites until foamy, 30 to 60 seconds. beat in icing sugar, 1 cup at a time, until thick and glossy, 6 to 8 minutes.
use icing - tint if you like - and attach candies to decorate as you desire.
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