One of the cookies I made this year for christmas was Gingerbread
This was a relatively easy recipe. I think I rolled them too thin because they were pretty fragile. My platter looked like a battlefield - broken heads, legs, arms, people broken in half... but they were pretty tasty anyways.
An important lesson I learned was do not frost when you are tired. Seriously.. some of them just looked ragged or messy... and I had a failed attempt at red frosting that turned out hot pink.. lol..
Oh and I didnt take much pictures because i forgot..
Ingredients
2 1/2 cups all purpose flour
2 1/2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
1/4 cup water
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup butter at room temp
1/2 cup molasses
1 teaspoon vanilla extract
- Preheat oven to 350
- sift together flour, salt, baking soda, nutmeg, ginger, cloves and cinnamon and set aside
- cream butter and sugar until smooth
- Beat in the molasses, water and vanilla
- Gradually mix in the flour mixture a little at a time
- Cover with plastic wrap and refridgerate 2 hours or until firm.
(I left mine in for about half a day) - On a lightly floured surface - roll out dough just under 1/4" thick.
- Use cookie cutters of your choice
- Place cookies on a greased cookie sheet
- Bake 9 - 12 minutes
- Let cool five minutes and then move to a wire rack to cool
- Frost (or not) and enjoy!
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