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Gingerbread Cookies

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    Source: www.chef2chef.netReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsA, B1, B2, B3, B12, H, D, P
    MineralsCopper, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. This molasses-dark, ginger-and-spice flavored cookie is perfectfor gingerbread men. We roll it a bit thicker than usual, to give the cookiesjust a hint of "chew." While ginger is often thought of as a winter bakingflavor, we’ve found that ginger pairs well with various fruits, too. Ginger andpeach is an especially wonderful combination; try gingerbread cookies servedwith fresh sliced peaches, or a peach crumble topped with gingerbread crumbs.

    2. 3 dozen 3-inch cookies

    3. 3/4 cup (1 1/2 sticks, 6 ounces) butter

    4. 3/4 cup (5 3/4 ounces) light or dark brown sugar, lightly packed

    5. 3/4 cup (9 ounces) molasses

    6. 1 teaspoon salt

    7. 2 teaspoons cinnamon

    8. 2 teaspoons ginger

    9. 1/4 teaspoon allspice or cloves

    10. 1 large egg

    11. 1 teaspoon baking powder

    12. 1/2 teaspoon baking soda

    13. 3 1/2 cups (14 3/4 ounces) unbleached all-purpose

    Instructions Jump to Ingredients ↑

    1. Preparation:

    2. Preheat oven to 375°F.

    3. In a saucepan set over low heat, or in the microwave, melt the butter, then stirin the sugar, molasses, salt and spices. Transfer the mixture to a medium-sizedmixing bowl, let it cool to lukewarm and beat in the egg.

    4. Whisk the baking powder and soda into the flour and then stir these dryingredients into the molasses mixture. Divide the dough in half and wrap well.Refrigerate for 1 hour or longer.

    5. Shape cookies as directed in the Decorator’s Dream recipe, and bake for 8 to 10minutes in a preheated 375°F oven

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