Haseltine Gingerbread Cookies Recipe
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Category: |
Category: |
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Cookies |
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Ingredients: |
Ingredients: ½ cup softened butter
½ cup sugar
½ cup molasses
1 egg yolk
2 cups flour (I use white whole wheat but all purpose is just fine)
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
1 tsp. cloves
1¼ tsp. ginger
½ tsp. nutmeg
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Directions: |
Directions:* Cream the heck out of the butter and sugar until light and fluffy. Mix in molasses and egg yolk.
* Combine remaining dry ingredients and blend into butter mixture and mix until smooth. Cover and chill about a half hour or so.
* Preheat oven to 350º. Roll out about half the dough at a time on a lightly floured surface to approximately ⅛ to ¼ inch thick, depending on preference. I like to use a piece of plastic wrap on the top as I'm rolling rather than flour to avoid dulling or drying out the dough.
* Cut into shapes and bake for 8-9 minutes. Allow to cool about a minute on tray before transferring to rack. |
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Icing |
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Ingredients: |
Ingredients: * Powdered sugar (about a cup)
* About 1/2 tsp. cream of tartar
* Drizzle of water (Start with 1 tbsp. and add as mixing if needed)
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Directions: |
Directions:* Mix well adding a few drops of water only if needed. You want the icing to be pretty firm and not runny.
* Put into a piping bag and have at it. Let icing dry well (that should take a few hours). Then stack and store in an airtight container. They stay good for 1-2 weeks. |
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Personal
Notes: |
Personal
Notes: They stay good for 1-2 weeks.
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