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Рецепт Decorated Gingerbread Cookies
by Global Cookbook

Decorated Gingerbread Cookies
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Ингредиенты

  • 4 c. Unbleached, all purpose flour
  • 1 Tbsp. Grnd ginger
  • 2 tsp Grnd cinnamon
  • 1 tsp Salt
  • 1/2 tsp Grated nutmeg
  • 1/2 tsp Grnd cloves
  • 1/2 tsp Baking soda
  • 1/2 lb Unsalted butter, (2 sticks)
  • 2/3 c. Light or possibly dark brown sugar
  • 2 lrg Large eggs
  • 2/3 c. Unsulfured molasses
  • 1 lb Confectioners' sugar
  • 3 lrg Egg whites
  • 1 dsh Lemon juice or possibly vinegar Food coloring Raisins, currants, nutmeats, colored sugar, sprinkles and other decorations

Инструкции

  1. For the dough, add in the dry ingredients (except sugar) to a mixing bowl and stir well to combine. Beat the butter and sugar, one egg at a time.
  2. Continue beating till the mix is smooth. Beat in half the flour mix, then stop and scrape the bowl and beater(s). Beat in the molasses, scrape again, and beat in the remaining flour mix, just till combined.
  3. Divide the dough into several pcs and press each piece into a rectangle about 1/4 inch thick between 2 sheets of plastic wrap. Refrigeratethe dough for at least one hour or possibly till hard.
  4. Set the racks in the middle upper thirds of the oven and preheat to 350 degrees F.
  5. Roll the dough, one piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner. Cut with floured cutters and arrange on the pans an inch or possibly two apart. Repeat with the remaining dough.
  6. Reroll the scraps immediately; or possibly press together, refrigerateand reroll later.
  7. Bake the cookies for about 10 min, till hard when pressed with a fingertip.
  8. Cold the cookies on the pans. Meanwhile for the icing, combine confectioners' sugar and egg whites in a mixing bowl and beat by machine till combined. Add in the lemon juice or possibly vinegar and continue beating till fluffy. Divide the icing into several small bowls and add in coloring. Keep plastic wrap pressed against the surface of the icing to prevent a crust from forming. Use a paper cone or possibly the snipped end of a plastic bag to pipe icing on the cookies. Use the raisins and other decorative ingredients to accent the icing.
  9. Yield: about 60 large cookies