Rob (retired) did the decorating for the 2014 gingerbread. Baking the cookies was so much easier with 2 people! The dough must chill for 24 hours, so plan accordingly.
Ingredients for Gingerbread:
- 1 cup shortening
- 1 cup sugar
- 1 cup molassas (I like Grandma's)
- 1/2 cup water
- 5 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
Cream shortening and sugar. Add molassas and water and combine.
Sift the dry ingredients together and add to the wet ingredients. I incorporate the dry with a wooden spoon first then mix thoroughly with my kitchen aide.
Wrap dough in plastic wrap and chill for 24 hours. Before I am ready to roll out the dough I place the chilled dough in the freezer; so that it is super chilled. This prevents sticking to your surface.
I cut about 1/4 of the dough with a sharp knife and place remaining dough back in the freezer.
Roll dough with a rolling pin to desired thickness. (We like a softer cookie, so roll out thicker. Or if you prefer crispy cookie roll out thinner).
Place the gingerbread men on parchment lined 13x9-inch cookie sheets. (I buy my parchment sheet from either King Sooper or Safeway bakery department). Space about 2-inches apart.
Bake cookies in a 375-degree oven for 10-12 minutes. Transfer the cookies on the parchment paper to cooling racks.
Once completely cooled; decorate with Royal Icing (blog: 12/14)
No comments:
Post a Comment