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Gingerbread Cookies

Yes, I truly used a total of 12 pounds of butter in all the Holiday Cookies I made this year! I double or even triple each of the recipes I am posting here. I never like the consumeristic take over of our culture. At the Holidays and anytime of year really. So I bake tons of treats and oh are you lucky if you live close enough to receive a box of buttery goodness!

 

Gingerbread Cookies (Bears)

(this recipe is from the Brer Rabbit Molasses Bottle, but I have adulterated it with extra spices etc…)

Put into a medium size kettle the following;

3/4 cup Molasses

3/4 cup Brown Sugar

3/4 cup Butter

 

Molasses, Brown Sugar and Butter waiting to melt away...

 

over a medium temperature bring to a boil stirring occasionally, increase stirring as is comes closer to a boil. Set aside to somewhat cool.

 

Melty, Molassesy, Goodness cooling off...

 

Now sift together into a super large mixing bowl the following;

3 2/3 cups All Purpose Flour

1 tbs Ginger

2 tbs Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Nutmeg

1 tsp Black Pepper (Fine Ground)

1 tsp Mace

1/4 tsp Cayenne

I actually double sifted to make sure everything was mixed together well.

 

Sifted Dry Ingredients Waiting to Get All Wet...

 

Next, making sure the Molasses mixture has

s cooled enough so as to not cook the egg, beat one Egg well, and beat into the Molasses mixture.

 

Combine the Molasses mixture with the Dry Mixture until you have this!

 

Gingerbread Dough Formed into Balls Ready to Chill...

 

Wrap the balls of dough in foil or saran warp, chill in fridge for at least an hour if not overnight.

Roll the dough out to desired thickness, mine are thick, between 1/8 and 1/4 inch. I roll the dough out on Parchment Paper, it really minimizes sticking.

Cut out cookies in desired shape and place on cookie sheets lines with Parchment Paper.

 

Gingerbread Bears Getting Ready to Get Baked!

 

Don’t worry about access flour on the cookies, just do like I do and use a soft kitchen brush to remove it after baking!

 

Bake cookies at 350 oven for 10 to 14 minutes.

Cool completely and frost!

EASY FROSTING RECIPE

1 stick Butter melted

4 cups Powder Sugar

1 tsp Vanilla

4 to 5 tbsp Milk

Whip together!

 

Gingerbread Bear Says, 'Eat Me!'

 

 

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