"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Basic Gingerbread Cookies Recipe

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This recipe for Basic Gingerbread Cookies, by , is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Saletnik
Added: Friday, November 23, 2007


6 c. all -purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 lb (2 sticks) unsalted butter, room temperature
1 c. dark brown sugar, packed
4 tsps. ground ginger
4 tsps. ground cinnamon
1 1/2 tsp. ground cloves
1 tsp. finely ground black pepper
1 1/2 tsp. salt
2 large eggs
1 c. unsulfured molasses
Royal Icing

1. In large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In the bowl of an electric mixer fitted with the Paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for a t least 1 hour.

3. Heat oven to 350. Line baking sheets with Silpats (a French nonstick baking mat). Set aside.
On a lightly floured work surface, roll dough 1/8 inch thick. Cut into gingerbread people shapes. Transfer to prepared baking sheets.

4. Cut out desired decorations and place on cookies. Press currants into dough to create eyes and buttons. To create hair, roll a piece of dough into a ball and pass through a clean garlic press. Attach hair to heads,

Bake 20 minutes--until crisp, but not darkened. Let cookies cool on wire racks.

5. Decorate with royal icing.

Number Of Servings:
Number Of Servings:
Makes 24 6
Personal Notes:
Personal Notes:
When making very large cookies, use two spatulas to transfer cutout dough to baking sheets, or roll dough directly onto the baking sheet. Press cutter into the dought, and remove the excess before taking away the cutter.




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