Ginger Cookies
- 2 1/2 cups unbleached all-purpose flour
- 4 spoons of grounded ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 tablespoons butter, at room temperature
- 3/4 cup packed brown sugar
- 2 tablespoons molasses
- 1/3 cup water
- icing (optional)
Alternate
To make icing: In a large bowl, with an electric mixer on high speed, beat 2 teaspoons powdered egg whites and 2 tablespoons water until well-blended. Gradually add 2 cups confectioners' sugar and 1 teaspoon vanilla extract, beating constantly. Add more water, a teaspoon at a time, as necessary to make a smooth icing. (Add still more if the icing starts to thicken while decorating.) The best way to color the icing is to add food color paste to the finished icing. Remove a small bit of icing to a bowl and use a wooden pick to stir in a tiny bit of paste. Add more paste or icing to reach desired color. Cover with plastic wrap until ready to use. Repeat with remaining icing and colors.
DIRECTIONS
- Preheat the oven to 375°F. Grease baking sheets.
- In a medium bowl, combine the flour, cinnamon, ginger, baking soda, nutmeg, cloves, and salt.
- In a large bowl, with an electric mixer on medium speed, beat the butter and brown sugar for 3 minutes, or until light and fluffy. Beat in the molasses. Beat in the flour mixture, a little at a time, until well-blended. Add the water, 1 tablespoon at a time, to form a stiff but well-blended dough.
- Divide the dough into four equal-sized pieces. Roll each piece out to 1/4" thickness. Using cookie cutters, cut into shapes. Arrange on the prepared baking sheets, leaving 1" between the cookies.
- Bake for 7 minutes, or until lightly browned. Cool on a rack for 2 minutes. Remove to the rack to cool completely.
- When completely cooled, decorate with the icing, if desired.
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