Gingerbread Cookies
I was going to my aunt & uncle’s house for a family holiday party and wanted to make some cookies. Gingerbread cookies around the holidays seemed like the perfect thing to make and it would help satisfy my craving for gingerbread at the same time. This recipe is one of my favorites!
Ingredients & Directions:
- 2 3/4 cups unbleached all purpose flour
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup solid vegetable shortening, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup unsulfured (light) molasses
- 1 large egg
Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl into light.
Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds.
Gather each third into ball; flatten into disks. Wrap each disk in plastic (I only had wax paper and that worked) and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking.
Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
Bake until cookies turn brown on edges, about 10 minutes, some cooked in even less time so keep an eye out. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
Repeat rolling, cutting and baking with remaining 2 dough disks as described above.
Then for decorating I used a simple white frosting (you can use a canned frosting, it saves time!) and melted chocolate and drizzled each in a cross-shaped pattern. It really added so much extra flavor.
I served the animal cookies plain with cute cookies cutters I bought at IKEA.
I was eating these cookies for lunch the next day and I really need to make some more soon, maybe for a party I am having this weekend.
(Steven)
