Friday, December 17, 2010

Run straight into my mouth Mr. Gingerbread man!

Gingerbread. Mmmmm. It smells so delicious from start to finish, and this recipe is easy to work with and (gasp) does not require refrigeration!

I found an "old" recipe buried in a box I had packed years ago. I am still not sure of its source, and I had to modify it from what I had written down because it was for gingerbread cake (still nom-a-licious!) not for gingerbread cookies. Well, no problem right? Just throw a little more flour in there and voila, we're good to go!

Ok, I added spices too, don't want a tasteless cookie here people! These do have the Kyle stamp of approval, as I woke him up at 4 am with some fresh cookies and coffee and he wasn't mad!

Gingerbread cookies:

1/2 c Sugar
1/4 c Butter
1/4 c Butter Flavored Crisco or other shortening (I guess since you're using butter, non-butter flavored would be ok. I used the butter flavored though.)
1 Large Egg
1 c Molasses
4 1/2 cups Flour
1 1/2 tsp Baking Soda
2 tsp Cinnamon
2 tsp Ginger
1 tsp Ground Cloves
1 tsp Nutmeg
1/2 tsp Salt

Cream shortening and sugar. Add egg and molasses.

Creamed sugar & shortening/butter mixture with added egg and molasses.
 While that is mixing up, put all of your dry ingredients in a bowl and whisk together. I am far too lazy to sift the heck out of things, and this works just fine.

Slowly incorporate dry ingredients into wet mixture, about 1/2-to 1 cup at a time.

Keep adding the dry ingredients until the dough gets too stiff for your mixer (I'm terrified of breaking my lovely KitchenAid and don't have a dough hook, boo!)

I mixed the rest of the flour in by hand(s) in the bowl. If you wanted to, I suppose you could knead it in. I didn't feel like doing that.

Turn out onto parchment or waxed paper and smash dough together nice and good a few times. Get all of those holiday frustrations out! BAM, KAPOW, POWIE! Ok, don't beat your dough too hard, but you get my drift.

I then divided mine into three balls and worked each one in my hands until it was nice and smooth.

Yay, pretty dough balls! Now we get to let it rest for a few minutes. Get your rolling pin ready. I did a University of Cookie tip and rolled mine between two sheets of parchment paper because I, well, wasn't using an actual rolling pin.

Meet my friend, Mr. Thermos:

 Yes I did.

Roll them about 1/4 inch thick, cut with floured cookie cutters, and bake on cookie sheets lined with parchment paper for about 7-9 minutes at 350 degrees.

 I let mine cool on the pans for a couple minutes, then moved to racks.

Then I tested a few.

Don't mind me, it was 3am.

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