Thursday, 19 November 2015 11:46

Gingerbread Cookies

Gingerbread Dough

1 cup butter or margarine

2/3 cup packed brown sugar

2/3 cup molasses

1 ½ tsp. vanilla

1 egg, beaten

4 cup all-purpose flour

¾ tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves


In a saucepan combine the butter, brown sugar and molasses.   Cook and stir over medium heat until butter is melted and sugar dissolves.  Remove from heat and pour the mixture into a mixing bowl.  Stir in vanilla and cool for 5 minutes.  Add egg and beat well.  Set aside.


In another bowl, sift together flour, soda, cinnamon, ginger and cloves.  Add to the butter mixture in thirds.  Mix well after every addition.  Divide dough in half.  Wrap each half in plastic wrap and chill for 2 hours or over night.


Pre-heat oven to 350˚.


On a lightly floured surface roll the dough to 1/8” thickness, working with a half of the dough at a time.  Cut and trim cookies.  Place on an ungreased cookie sheet and bake for 8-10 minutes.  Cool and decorate.




Meringue Powder Royal Icing

Makes 2 cup of icing

1/2 cup meringue powder

1 cup cold water

2 lb. 10X confectioners’ sugar

2 teaspoon lemon extract

Green food coloring


Add meringue powder to cold water in a mixing bowl.  Beat on medium speed until you see soft peaks.


Add sugar, one cup at a time, beating the mixture after each cup.  (Beat for a total time of 5 to 7 minutes) Fold in green food coloring.  Store in an airtight container until ready to use.

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