Gingerbread Snowflakes Cookie Recipe
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 Tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Decorating icing
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy
saucepan over moderate heat, stirring occasionally, and remove from heat. Stir
in baking soda (mixture will foam up), then stir in butter 3 pieces at a time,
letting each addition melt before adding next, until all butter is melted. Add
egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325� F.
Transfer dough to a lightly floured surface and knead, dusting with as much of
remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to
handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap
and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly
floured surface. Cut out as many cookies as possible with cutters and carefully
transfer with offset spatula to 2 buttered large baking sheets, arranging them
about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets
halfway through baking, until edges are slightly darker, 10 to 12 minutes total
(watch carefully toward end of baking; cookies can burn easily). Transfer
cookies to racks to cool completely. Make more cookies with remaining dough and
scraps (reroll once).
Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.
Makes about 3 1/2 dozen cookies.
Cooks' note: Cookies keep in an airtight container at room temperature 3 weeks.
Decorating Icing
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 Tablespoon fresh lemon juice
1 teaspoon vanilla
Food coloring (optional)
Directions
Beat together all ingredients except food coloring in a large bowl with an
electric mixer at moderate speed until just combined, about 1 minute. Increase
speed to high and beat icing, scraping down side of bowl occasionally, until it
holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a
handheld.
Beat in food coloring (if using).
If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1
teaspoon at a time, to thin to desired consistency.
Makes about 3 cups
[ Back to Cookie Index ] [ Back to the Main Christmas Pages ] [Razzle Dazzle Recipes]
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home