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|Michael in Phoenix||
A truly WONDERFUL Gingerbread Cookie recipe inside. (m)
Joined: Dec 9, 2005
Posted to Thread #106 at 11:21 am on Dec 15, 2005
I know we have a Christmas cookie thread already, and I'll repost this recipe there as well so anyone searching the archives for Christmas cookies can find it, but it is so good I want to alert all of you to it.
It came from Teresa Parker. She posted it on Gail's Swap very early on. Here is my version:
I have tried others, including some very well respected recipes from popular cookbooks, and I always come back to these! They are wonderfully spicy, with just the right amount of sweetness, not too much molasses, and they are not dry. They're the Christmas standard for me now... no more contenders!
The only drawback to this recipe is that the dough can be hard to work with. I let it come practically to room temperature before rolling it out, and I keep the rolling pin lightly floured so it doesn't stick. You can make the dough in advance and freeze it, or just form it into a log and wrap in plastic wrap to store in the fridge for a few days before baking.
The length of time they should be baked will depend on the type and color of cookie sheet you use and whether or not you want soft or crunchy cookies. One thing to watch for is that one or two minutes in the oven either way will give you either a soft or hard cookie. It can be a bit tricky to find the right timing, but definitely worth it. Tip: Make sure you use fresh spices, especially the ground ginger. Also, I bake these on ungreased parchment paper. They slide right off.
5 1/2 cups *SIFTED* all purpose flour
1 cup vegetable shortening
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup molasses (I use Grandma's Original)
2 tsp ground cinnamon
1 tsp vanilla flavoring
1 tsp ground ginger
1 tsp cloves
1/2 tsp ground nutmeg
Sift flour, baking soda, salt and spices onto waxed paper. Beat vegetable shortening w/sugar until fluffy light; beat in molasses, egg and vanilla.
Stir in flour mixture a third at a time, blending well after each addition, to make a soft dough. Wrap in foil and refrigerate 3 to 4 hours or overnight.
When ready to make the cookies, roll out 1/4 of the dough at a time to a 1/8 inch thickness on a lightly floured surface. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree preheated oven for 8 minutes or until cookies are firm, but not too dark. Remove to wire racks with a spatula to cool. Decorate with frosting and allow frosting to harden before storing.
Makes about 6 doz. 3 inch cookies.
We hope you enjoy these as much as we do!
Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker
Other messages in this thread:
- 106. A truly WONDERFUL Gingerbread Cookie recipe inside. (m) - Michael in Phoenix - 11:21am on 12/15/05 (8)
- I can't wait to try these! Do you have a good icing recipe... - FoodMuse - 1:33pm on 12/15/05
- Frosting For Cookies - Misplaced in AZ - 2:18pm on 12/15/05
- oooh this reminds me of my Mom's frosting...... - FoodMuse - 3:47pm on 12/15/05
- Here's what we do for decorating frosting: (m) - Michael in Phoenix - 5:02pm on 12/15/05
- Great Ideas. I just moved to Manahattan so I'm sure ..... - FoodMuse - 5:29pm on 12/15/05
- It will work with a hand mixer. That didn't slow my Mom down...(m) - Michael in Phoenix - 6:57pm on 12/15/05
- Hi all! Glad to find old friends. I have been using the >> - AngAk - 1:17pm on 12/19/05
- These look great Michael! - Miss Lola - 6:48am on 12/23/05