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!
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
1/8 cup buttermilk
½ teaspoon baking soda
1 ½ cups powdered sugar
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.
Sift powdered sugar into medium bowl. Add water as needed to reach desired consistency.