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MY FAVORITE GINGERBREAD COOKIES- worth repeating

12/21/2009

6 Comments

 
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     I just returned from Iowa yesterday.  We picked up my father and he is spending Christmas with us in St. Paul.  It sounds as though there is a big winter storm heading our way, so I will be dashing about madly today making sure we have all of the food (and coffee beans) we will need to get us through the week.  I will leave you with this recipe for Gingerbread Cookies, a recipe I posted a couple of Christmases ago.  They were our dessert last night, along with freshly made custard.  And, my family is expecting that Buche de Noel on Christmas Eve.  Hopefully I will get some good photos of that and will post it (sometime).  If you don't hear from me in the next two weeks, I should be back with photos and recipes from our annual New Year's Day brunch.  Have a splendid holiday!

                                   GingerbreadCookies

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 1/2 teaspoon vinegar
• 1 egg, beaten
• 3 cups unbleached flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon salt

     In a large heavy saucepan, mix together butter, sugar and molasses with the vinegar.  Bring to a boil.  Cool.  Add egg.  Sift together the flour, baking soda, cinnamon and ginger.  Add the salt.  Add dry ingredients to the molasses mixture.  Mix well and chill.  Roll out to 1/8-inch thickness.  Cut out shapes.  Bake at 375˚F for 8 to 12 minutes.
     •  The cookies above were iced with confectioners' sugar mixed with cream to a spreading consistency.  I have also dipped gingerbread cookies in semi-sweet chocolate that has been melted with butter to make a good dipping consistency.
6 Comments
tom | tall clover farm
12/22/2009 11:56:04 am

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tom | tall clover farm link
12/22/2009 12:01:45 pm

Eileen, there is artistry in your baking. Snowflakes that look too good to eat. Ah, who am I kidding; I would dispatch this batch in no time, with nary a crumb left as evidence. No such thing as moderation when cookies look this good. Merry Christmas to you and yours!

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Julia @ Mélanger link
12/28/2009 02:05:33 pm

I just love your piping. So detailed. So perfect. I would love to enjoy looking at a batch of these!

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Raylene
12/26/2017 02:28:43 pm

I made these cookies this year. It is indeed a superior recipe for crisp gingerbread cookies. My dough was very soft and difficult to work with. I used the metric weight of 120g of flour per cup of flour called for in the recipe. I will use a touch more flour the next go-around. However, that said, I was incredibly impressed with the taste and texture of the cookies and it was well worth the headache of working with the soft dough. Everyone who ate a cookie, loved it!
I will be baking my way through your cookie recipes this year, Eileen! A belated Merry Christmas and sincere wishes to you for a peaceful and Happy New Year!

Reply
Eileen
12/26/2017 08:53:27 pm

Hi Raylene...
These cookies are definitely one of my favorite. I think I incorporate a lot of additional flour into the dough when rolling them out. I’ve never cared for soft cookies and love the crispness of these when rolled thin. Mine also looked a bit odd this year since all I had in my kitchen was blackstrap molasses. The snowflakes I made are almost black.

Reply
Raylene
12/27/2017 01:55:44 pm

LOL. I'm sure your cookies were still awesome! Thank you for sharing your recipes. Eileen, my three year-old daughter and my niece loved these cookies. Gingerbread is usually too heavily spiced for children's palates. This cookie is perfect. I couldn't resist and have had one every day for the last four days. Thank you for the reply about the additional flour. I will make these cookies every year and think of you with a smile.




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