Tuesday, March 16, 2010

A little prep work is necessary

I think gingerbread cookies aren't just for Christmas. They require a bit of prep work as you have to chill the dough for at least a few hours (or overnight if you have the time). However, your neighbors will be jealous by the lovely, lovely scents coming out of your kitchen.

Gingerbread Cookies - makes 18 cookies
  • 1 cup butter
  • 2/3 cup packed brown sugar
  • 2/3 dark corn syrup
  • 1 egg, beaten
  • 1.5 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
In a medium saucepan, stir together butter, brown sugar, and dark corn syrup over medium heat until the sugar is dissolved. Pour mixture into a large mixture bowl, and let it cool for 5-10 minutes. Once cooled, stir in the egg and vanilla until smooth and combined.

In another bowl, sift together the flour, baking soda, ginger, cinnamon and cloves. Once combined, mix into the wet mixture in 1/3rds until combined. Cover the bowl and refrigerate for at least 4 hours or overnight if possible.

Preheat oven to 325 degrees. On a lightly floured surface, roll out the dough until about 1/4" thick. Dip cookie cutters into flour and press out shapes. Gently lift off the board and place on unbuttered cookie sheet. Bake for 10-15 minutes, until cookies are firm. Let them cool and decorate if you wish - or just devour!

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