Seasonal Gingerbread Recipe
Christmas is fast-approaching and holiday cookie quotas are closing in on us. Below is a great recipe featured in Local Palate Magazine (a wonderful local resource for all things culinary). It’s hard to go wrong with a classic gingerbread recipe at this time of year!
Gingerbread Recipe
Ingredients:Dough
- 3 cups flour
- 1 ½ teaspoons cinnamon
- 1 teaspoons ground ginger
- ¾ teaspoons ground cloves
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/3 cup solid vegetable shortening
- ½ cup sugar
- ½ cup molasses
- 1 egg
- 1/8 cup buttermilk
- ½ teaspoon baking soda
Icing
- 1 ½ cups powdered sugar
- Water
- Food coloring (optional)
Instructions: For dough:
- Sift first six ingredients together in a mixing bowl. In a separate bowl, beat butter, shortening, sugar, and molasses to blend. Beat in egg, buttermilk and baking soda.
- Add flour mixture to wet mixture in increments until fully blended. Do not overwork the dough. Divide dough in two parts, shape into disks,
- wrap in saran or parchment paper and refrigerate until firm.
- Place dough between wax paper and roll out to desire thickness. Cut with cookie cutters and re-wrap and chill dough. Preheat oven to 350 degrees. Bake cookies for 10 minutes, or until firm.
- Cool.
For icing:
- Sift powdered sugar into medium bowl. Add water as needed to reach desired consistency.
- Place frosting in piping bag or smooth onto
- cookie with a butter knife.
- Decorate and serve.
Yield: 2 dozen Enjoy!