Commit 8c5eac
2025-08-23 01:13:43 Tim Prendergast: gingerbread up| /dev/null .. gingerbread cookies.md | |
| @@ 0,0 1,27 @@ | |
| + | # Gingerbread Cookies |
| + | |
| + | [https://www.marthastewart.com/336115/gingerbread-people](https://www.marthastewart.com/336115/gingerbread-people) |
| + | |
| + | ### Ingredients |
| + | |
| + | - 3 cups all-purpose flour (spooned and leveled), plus more for rolling |
| + | - ~~2~~ 4 teaspoons ground ginger |
| + | - ~~1/4~~ 1/2 teaspoon ground cloves |
| + | - ~~1/4~~ 1/2 teaspoon ground nutmeg |
| + | - 1 teaspoon baking soda |
| + | - 1/2 teaspoon baking powder |
| + | - 1 1/2 teaspoons salt |
| + | - 6 tablespoons (3/4 stick) unsalted butter, room temperature |
| + | - 1/2 cup packed dark-brown sugar |
| + | - 1 large egg |
| + | - 3/4 cup unsulfured molasses |
| + | - 2 cups confectioners' sugar (optional) |
| + | - 4 teaspoons powdered egg whites (meringue powder) (optional) |
| + | |
| + | ### Preparation |
| + | |
| + | 1. In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking). |
| + | 2. Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes. |
| + | 3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.) |
| + | 4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. |
| + | 5. Optional ~~Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired.~~ |