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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: riacmt@ubvmsd.cc.buffalo.edu (Carol Miller-Tutzauer)
Date: Tue, 3 Dec 1991 16:11:00 GMT
Subject: OVO-LACTO: Melissa's Gingerbread Cookies
Summary: orig. subject: Christmas Cookies -- Gingerbread with Royal Icing
Archive-Name: recipes/ovo-lacto/gingerbread-cookies
Keywords: recipe ovo lacto gingerbread cookies
Followup-To: rec.food.veg
Organization: University at Buffalo
Approved: aem@mthvax.cs.miami.edu
Ok, everyone. It's Christmas cookie time and I thought I would post
the most wonderful cookie recipes I have for sending out to friends and
family. Many are from a wonderfully beautiful book called Martha
Stewart's Christmas.
Anyway... here is a great recipe for gingerbread cookies with that
beautiful white glaze-like icing:
Melissa's Gingerbread Cookies -- From Martha Stewart's Christmas
============================= ISBN 0-517-57416-0
Makes 3 to 4 dozen
1 cup dark molasses
1/2 cup light brown sugar
1/2 cup granulated sugar
4 tsp ground ginger
4 tsp ground cinnamon
1/4 tbsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs, lightly beaten
6 cups sifted all-purpose flour
Royal Icing: 1 cup sifted confectioners' sugar
1 large egg white
Food coloring [Note: For white, I get some of that Wilton's
white brightener. For other colors, I use the Wilton's
paste colors. You can't beat their brilliance. -- CMT]
Place the molasses, sugar, ginger, and cinnamon in a double boiler over
medium heat. When the sugar has melted, add the baking soda and stir.
[When you add the baking soda, the mixture will really "explode" as some
kind of chemical reaction occurs. So be sure your pan is large enough
to handle this.] When the mixture bubbles up, remove from heat.
Place butter in a large mixing bowl. Add the hot molasses mixture and
stir well. Let mixture cool to about 90 deg F., then add the egg.
Gradually add the flour, 1 cup at a time, while beating. (This is best
done in an electric mixer, but you can use a wooden spoon [and lots of
arm muscle ;-) ].)
Preheat the oven to 325 deg F. and line thick baking sheets with
parchment paper. [Personally, I use those "cool-bake" sheets and some
Pam as parchment paper is expensive and hard to come by.]
Shape the dough into a neat rectangle [Yeah... right], place on a well-
floured board, and roll out until 1/4 inch thick. [Try to be careful not
to get the flour dusted on the top of the dough as the cookies are not
quite as pretty then.] Cut into shapes, place shapes on the baking
sheets, and bake for 15 to 20 minutes, or until firm to the touch. Let
cool on racks.
Mix the confectioners' sugar and egg white; divide among small bowls and
tint each a different color. Spread or pipe onto the cooled cookies and
allow to set. [Note: If piping icing on, it will have to be a thicker
consistency. When coating the whole cookie, it can be a bit thinner,
though not too thin. I "dip" the cookie face into the bowl of icing,
then take a butter knife and "smooth" the icing. This will get rid of
any air bubbles in the icing. I place the cookies on a baking rack over
some wax paper until the icing hardens. If doing more that one color on
the same cookie, let the underneath coat dry completely before using
other colors to decorate. The colors will be less likely to run this
way. A few final notes from my experience: (1) Thicken icing by adding
more confectioners' sugar; thin by using more egg white. (2) If you want
nice looking white icing you MUST get some of the icing white stuff that
Wilton or another bakery supply company puts out. It just isn't very
pretty without it. (3) Classic cut-out shapes work really well for
these cookies -- hearts, diamonds, teapots, stars. Makes for very old-
fashioned-looking stuff. Piping on white icing like lace around the
edges is very pretty. Add a few squiggles or dots elsewhere on the
cookies. (4) These cookies taste GREAT on top of everything else! --
CMT]
More cookie recipes coming.
Carol
riacmt@ubvms.cc.buffalo.edu