GINGERBREAD COOKIES FOR CUT-OUTS
4 cups all purpose flour (more or less)
1 cup cake flour
2 1/2 to 3 tsp. ginger
1 1/4 teaspoons cinnamon
1 tsp. ground cloves
1/2 tsp. vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter
2 tablespoons butter flavored Crisco
1 cup plus 1 tbsp. granulated sugar
1/4 tsp. mace
1/4 tsp. nutmeg
1 large egg
3/4 cup molasses
1/4 cup corn syrup
2 tablespoons white vinegar
Whisk together flour, spices, baking soda and salt and set aside.
Beat slightly softened butter and Crisco with sugar until light; add egg and
beat on medium speed until light and fluffy, stopping to scrape down the
sides
of bowl often.
In a 1 cup liquid measure, add 1/4 cup corn syrup to cup, then fill to the 1
cup measure with molasses; add to butter mixture. Stir in vinegar and
vanilla,
mixing well.
On lowest speed of mixer, beat in half of the flour/spice mixture.
Using a wooden spoon, stir in remaining dry ingredients gradually until well
combined.
Turn dough out onto a lightly floured work surface and divide into 2 or 3
portions; press each into a round, flattened disk and wrap well. Refrigerate
for 3 or 4 hours or overnight. Dough is ready to be rolled when it is firm
enough to roll without sticking to work surface. Adjust consistency by
adding
a little extra flour if needed, or a small amount of oil if dough is too
dry.
Roll dough to 1/8-inch thickness and cut into shapes with flour-dusted
cookie cutters. Dough may be rolled between two sheets of wax or parchment
paper,
if desired.
Spray a spatula with non-stick spray or wipe with cake release. Carefully
lift cookie with cutter still in place so that cookie maintains its shape;
transfer
to parchment lined baking sheet, leaving 1 inch space between cookies.
Bake in a preheated 375°F oven for 8-10 minutes (2-3 inch cookies) or longer
for larger cookies, or until cookies are lightly browned around bottom outer
edges. Large cookies can take up to 15-20 minutes while smaller, thin
cookies may bake in just a few minutes. Baking time depends upon size and
thickness
of cookies, so watch carefully. Do not mix different cookie sizes on the
same cookie sheet.
When cookies are done, remove from baking sheet after cooling for 2 minutes;
transfer to wire rack to cool completely. Frost with Royal Icing.
This dough may be wrapped tightly and frozen for up to 1 month.
Baked cookies keep in an airtight container for 1 or 2 weeks, but are best
eaten within a few days.
In measuring the ginger, be sure that the ginger you use is fresh; if your
ginger is more than 6 months old use the larger amount of ginger called for,
if desired. Fresh ginger may be used by drying knobs of thinly sliced ginger
for several days, then grating it finely using a Microplane grater.
Submitted by: CM
4 cups all purpose flour (more or less)
1 cup cake flour
2 1/2 to 3 tsp. ginger
1 1/4 teaspoons cinnamon
1 tsp. ground cloves
1/2 tsp. vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter
2 tablespoons butter flavored Crisco
1 cup plus 1 tbsp. granulated sugar
1/4 tsp. mace
1/4 tsp. nutmeg
1 large egg
3/4 cup molasses
1/4 cup corn syrup
2 tablespoons white vinegar
Whisk together flour, spices, baking soda and salt and set aside.
Beat slightly softened butter and Crisco with sugar until light; add egg and
beat on medium speed until light and fluffy, stopping to scrape down the
sides
of bowl often.
In a 1 cup liquid measure, add 1/4 cup corn syrup to cup, then fill to the 1
cup measure with molasses; add to butter mixture. Stir in vinegar and
vanilla,
mixing well.
On lowest speed of mixer, beat in half of the flour/spice mixture.
Using a wooden spoon, stir in remaining dry ingredients gradually until well
combined.
Turn dough out onto a lightly floured work surface and divide into 2 or 3
portions; press each into a round, flattened disk and wrap well. Refrigerate
for 3 or 4 hours or overnight. Dough is ready to be rolled when it is firm
enough to roll without sticking to work surface. Adjust consistency by
adding
a little extra flour if needed, or a small amount of oil if dough is too
dry.
Roll dough to 1/8-inch thickness and cut into shapes with flour-dusted
cookie cutters. Dough may be rolled between two sheets of wax or parchment
paper,
if desired.
Spray a spatula with non-stick spray or wipe with cake release. Carefully
lift cookie with cutter still in place so that cookie maintains its shape;
transfer
to parchment lined baking sheet, leaving 1 inch space between cookies.
Bake in a preheated 375°F oven for 8-10 minutes (2-3 inch cookies) or longer
for larger cookies, or until cookies are lightly browned around bottom outer
edges. Large cookies can take up to 15-20 minutes while smaller, thin
cookies may bake in just a few minutes. Baking time depends upon size and
thickness
of cookies, so watch carefully. Do not mix different cookie sizes on the
same cookie sheet.
When cookies are done, remove from baking sheet after cooling for 2 minutes;
transfer to wire rack to cool completely. Frost with Royal Icing.
This dough may be wrapped tightly and frozen for up to 1 month.
Baked cookies keep in an airtight container for 1 or 2 weeks, but are best
eaten within a few days.
In measuring the ginger, be sure that the ginger you use is fresh; if your
ginger is more than 6 months old use the larger amount of ginger called for,
if desired. Fresh ginger may be used by drying knobs of thinly sliced ginger
for several days, then grating it finely using a Microplane grater.
Submitted by: CM
