Saturday, December 18, 2010
I got the recipe from Martha Stewart and Good Housekeeping. I left out the all spice because I didn't have any. If you have allspice on hand, feel free to throw in 1 1/4 tsp with the rest of the spices. I also left out some of the more obsessive steps that I mentioned earlier.
3 1/2 cups flour, plus more for dusting
1 1/2 tsp baking soda
1/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp ground ginger
1/4 tsp cloves
1 cups butter, softened
3/4 cup sugar
3/4 cups dark brown sugar
1 Tbsp + 1 tsp grated peeled fresh ginger
1 large egg
1/4 cups molasses
1. In a large bowl, whisk together the flour, soda, salt, and spices. Set aside. In the bowl of a mixer, cream together the butter and sugar. Add the egg and molasses and beat until well combined. Add the flour mixture slowly, beating well after each addition until just combined.
2. Divide the dough in half and flatten into discs then cover in plastic wrap and refrigerate for at least an hour and up to a day.
3. Preheat the oven to 350 degrees and line cookie sheets with parchment paper. Allow discs to sit at room temperature for about fifteen minutes before attempting to roll them out. I divided the discs in half again to make rolling more manageable, this is optional though. Roll the dough out on a lightly floured surface to 1/4 inch thickness. Use cookie cutters to make shapes and then transfer the shapes to the parchment lined cookie sheet. Stick this sheet in the freezer for 5-10 minutes before putting in the oven. Bake for 12 to 15 minutes or until the cookies are crisp but not darkened.
4. Repeat the rolling, cutting, freezing, baking process until all of the dough is used up.
Royal Icing (optional)
4 cups powdered sugar
3 Tbsp meringue powder
1/2 tsp extract (I used almond)
1/2-3/4 cup warm water
Mix together the powdered sugar and meringue powder in the bowl of a mixer. Add the extract and 1/2 cup of water and then mix on medium or high speed for 5-7 minutes until stiff, glossy peaks form. Add more water if necessary. Use immediately.
This recipe made way too much for me and I had to throw the majority of it out. I was depressed. I would advise having many more things to ice or cutting this recipe down quite a bit. It was tasty though. Click the link to get a version of the recipe using egg whites. I didn't have pasteurized eggs on hand so I used meringue powder instead. It's easy to find at Wal-Mart and Michael's