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A delicious way to do
gingerbread cookies...
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COOKIES: |
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1 cup |
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butter,
softened |
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1 cup |
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granulated
sugar |
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¼ cup |
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water |
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1½ tsp |
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baking soda |
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1 cup |
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molasses |
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5 cups |
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all-purpose
flour |
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¼ tsp |
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salt |
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1½ Tbs |
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ground
ginger |
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½ tsp |
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ground
allspice |
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1½ tsp |
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ground
cinnamon
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ROYAL
ICING: |
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16 ounce |
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package
powdered sugar |
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3 Tbs |
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meringue
powder |
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5 to 6 Tbs |
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warm water |
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1 tsp |
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light corn
syrup
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DECOR: |
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sparkling
white sugar (optional) |
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powdered
sugar (optional) |
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1 |
Beat butter and
sugar at medium speed with an electric mixer until
fluffy (3 to 4 minutes). Stir together ¼ cup water and
baking soda until dissolved; stir in molasses. |
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2 |
Combine flour and
next 4 ingredients. Add to butter mixture alternately
with molasses mixture, beginning and ending with flour
mixture. Shape dough into a ball; cover and chill 1
hour. |
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3 |
Roll dough to ¼-inch
thickness on a lightly floured surface. Cut with a
3-inch snowflake cookie cutter. Place 2 inches apart on
parchment paper-lined baking sheets. Poke holes in
snowflakes using a plastic drinking straw, if desired. |
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4 |
Bake at 350°F. for
10 to 12 minutes. Cool 1 minute on baking sheets; remove
to wire racks to cool completely. |
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5 |
Spoon royal icing
into a small heavy-duty zip top plastic bag. Snip a tiny
hole in 1 corner of bag, and outline and decorate
cookies; sprinkle icing with sparkling sugar, if
desired. Or sprinkle plain cookies with powdered sugar. |
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Yield: About 5 dozen |
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Cooking Tips |
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*Royal icing dries quickly,
so be sure to do one cookie at a time- drizzle the icing on a
cookie, then sprinkle the sugar right away so it will stick. |
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Recipe Source |
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Living's Incredible Cookies |