| I had a bad cold when doing the voice over on this one! Even if this gingerbread is very tasty, it is really fussy to work with. If you are interested in an easier dough, try my Chai Tea gingerbread or the gingerbread I used in my gingerbread house video. This is a full recipe that would make a HUGE number of cookies! 5 1/2 cups all purpose flour 1 tsp baking soda 1 1/2 tsp salt 4 tsp ground ginger 4 tsp ground cinnamon 1 1/2 tsp ground cloves 1 tsp grated nutmeg 1 cup butter at room temperature 1 cup packed brown sugar 2 large eggs 1 1/2 cups molasses (Martha want unsulfured molasses, but I have no idea what that is). 1. Whisk together flour, baking soda, salt, and spices in a bowl, set aside 2. cream together butter and sugar in large bowl, add egg and molasses and mix well. Add flour mixture, mix on low until combined, divide dough into thirds (I did into two, because I was doing a half recipe) and wrap and chill one hour or longer. 3. Preheat oven to 350F. Line two large baking sheets with parchment paper 4. On a generously floured piece of parchment, roll dough just under 1/4 inch thick. Brush off excess flour and freeze until firm, about 15 minutes 5. Cut dough into shapes using cutters, dipping cutters in flour if they stick. Transfer cut out shapes onto cookie sheets and freeze until firm about 15 minutes. This freezing time will keep the cookies from spreading too much when baked. 6. Bake for 12-14 minutes or until crisp and not darkened, basically when they have ... |
