 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
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! 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!
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!
Eileen
12/26/2017 08:53:27 pm
Hi Raylene...
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. Leave a Reply. |
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