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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c sifted all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 lb unsalted butter (2 sticks)
1 c dark brown sugar, packed
4 tsp ground ginger
4 tsp 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
Directions:
Directions:
In a large bowl, sift together flour, baking soda and baking powder. Set aside. With an electric mixer, 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, wrap in plastic. Chill for at least 1 hour.
Heat oven to 350º. On a floured work surface, roll dough 3/8" thick. Cut into desired shapes. Transfer to ungreased baking sheets and refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Insert a skewer into warm cookies to make a hole for hanging, if desired. Let cookies cool on wire racks, then decorate as desired.
Number Of Servings:
Number Of Servings:
16 - 8" cookies
Personal Notes:
Personal Notes:
My favorite cutter is a snowflake, using white royal icing to design different flake patterns. Alma, this is for you.
Sue

 

 

 

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