GINGERBREAD SNOWFLAKES
From auntievi 16 years agoIngredients
- 2/3 cup molasses shopping list
- 2/3 cup packed dark brown sugar shopping list
- 1 tablespoon ground ginger shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1/2 teaspoon ground allspice shopping list
- 1/2 teaspoon ground cloves shopping list
- 2 teaspoons baking soda shopping list
- 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces shopping list
- 1 large egg, lightly beaten shopping list
- 3 3/4 to 4 cups all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- Decorating icing: See recipe below shopping list
- DECORATING icing shopping list
- Makes about 3 cups shopping list
- 1 (1-lb) box confectioners sugar shopping list
- 4 teaspoons powdered egg whites (not reconstituted) shopping list
- 1/3 cup water shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 teaspoon vanilla shopping list
- food coloring (optional) shopping list
- Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. shopping list
- Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. shopping list
- Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency. shopping list
How to make it
- Special equipment:
- assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula;
- a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)
- Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat.
- Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted.
- Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
- Preheat oven to 325°F.
- Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute.
- Halve dough, then wrap 1 half in plastic wrap and keep at room temperature. Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily).
- Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
- Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.
- Cookies keep in an airtight container at room temperature 3 weeks.
People Who Like This Dish 2
- invisiblechef WA
- zanna MOUNT CLEMENS, MI
- auntievi Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
This is one I'm going to be making with my son for sure, we don't have the snowflake cut outs put we have all different other kinds we can use. Great post.
Marieinvisiblechef in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments