I found this YUMMY recipe at:
http://www.browneyedbaker.com/2011/12/13/gingerbread-men-cookies/
Soft and Chewy Gingerbread Men Cookies
yield:
30 (3-inch) cookies
Prep Time:
45 minutes
Cook Time:
22 minutes
Total Time:
1 hour 10 minutes
Ingredients:
3 cups all-purpose flour
¾ cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup unsalted butter, cut into 12
pieces and softened slightly
¾ cup molasses
2 tablespoons milk
2 tablespoons milk
Directions:
1. In the bowl of a standing mixer
fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger,
cloves, salt and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is
sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with
mixer running, gradually add molasses and milk; mix until dough is evenly
moistened, about 20 seconds. Increase speed to medium and mix until thoroughly
combined, about 10 seconds.
2. Scrape dough onto work surface;
divide in half. Working with one portion of dough at a time, roll ¼-inch thick
between two large sheets of parchment paper. Leaving dough sandwiched between
parchment layers, stack on cookie sheet and freeze until firm, 15 to 20
minutes. (Or refrigerate dough 2 hours or overnight.)
3. Preheat oven to 350 degrees F. Line
two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer;
place on work surface. Peel off top parchment sheet and lay it back in place.
Flip dough over; peel off and discard second parchment layer. Cut dough into
gingerbread people or round cookies, transferring shapes to parchment-line
cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with
remaining dough until cookie sheets are full. Bake cookies until set in centers
and dough barely retains imprint when touched very gently with fingertip, 8 to
11 minutes, rotating cookie sheet from front to back halfway through baking
time. Do not overbake. Cook cookies on sheets 2 minutes, then remove with wide
metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling,
cutting and baking in steps 2 and 4. Repeat with remaining dough until all
dough is used.
6. Once cookies are cool, decorate with
royal icing, if desired. Store in an airtight container at room temperature for
up to 1week.
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