Wednesday, December 05, 2007
This Christmas season I'm spending quality time with my kids. Today we baked a fresh batch of Gingerbread Boys. We all enjoyed the process and made sure that everyone got a turn to be involved.
We used to buy the store bought rolls of sugar cookie dough, but this year was special because we made our own dough from scratch. What a difference it makes in the taste. My kids also got to experience feeling a real sense of pride for having done something that they can call "homemade".
Baking Gingerbread boys, so simple and so fun.
It's one of those special things that I get to do with my boys that they enjoy and that I know I'll always remember for years and years.
Recipe from the Better Homes and Garden New Cook Book
Chill: 3 hours
Bake: 5 minutes per batch
View Nutrition Facts Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter (or shortening)
1/2 cup sugar
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Assorted colors of paste food coloring
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.
3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.
Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
Posted by Reen at 9:28 PM