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Monday, 26 November 2012

Gingerbread Cookies – the best ever for gingerbread men & ladies

By: Miriam Borys

4 cups             flour
1 ½ tbsp.          ground ginger
1 ½ tsp.            cinnamon
½ tsp.              each of ground cloves & allspice
1 ½ tsp.            baking soda
1 cup                butter (soft not melted)
¾ cup               sugar
¾ cup               molasses (use baking not blackstrap)
2 – 4 tbsp.       heavy cream

1.     In a large bowl sift the dry ingredients.
2.    Beat together the butter and sugar until light and fluffy (hand mixer or stand mixer will make this task easier)
3.    Add molasses to butter mixture.
4.    Slowly add flour mixture to butter mixture a little at a time.
5.    Mix in heavy cream starting with 2 tbsp. and adding more cream if dough is dry and won’t stick together.
6.    Divide dough into two and wrap with parchment paper and refrigerate before using.
7.    This dough keeps well in the fridge for days.
8.    Remove dough from fridge early to warm it up for rolling
9.    On a lightly floured surface, roll out ¼ of the dough at a time.
10.  Keep your surfaced well-floured to prevent sticking
11.   Try to keep excess flour off the top of the dough
12.  Cut out gingerbread people or shapes as desired
13.  Bake in 350°F for 8 – 10 minutes.
14.  Cool before decorating

15.  Keep dry, do not refrigerate or cookies will go soft

1 comment:

  1. Yummy yum yum.. I can make something everyday and the kids will love it so much. This has just made decision making regarding what to make or bake, so easier.