After a completely thwarted, failed, atrocious, sad...etc...attempt at making gingerbread cookies using a recipe from an executive chef who will remain nameless. I tried again using my friend Betty Crocker's recipe. I didn't have enough molasses on hand, so I substituted some shortening and corn syrup. The dough was super crumbly, but it produced decent cookies (only tastes good when iced).Gingerbread Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1. In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
3. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. 4. Cool completely, about 30 minutes.
Makes About 2 1/2 dozen 2 1/2-inch cookies
No comments:
Post a Comment