Recipe

Gingerbread Snowflakes Recipe

	Auntievi / All my dishes 5 months, 3 weeks ago It's the taste of christmas for sure. It will take you back to your childhood when your mom made these at christmas time. Prep:20m Cook:1012m Servings:4	Auntievi
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Ingredients

2/3 cup molasses

2/3 cup packed dark brown sugar

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

2 teaspoons baking soda

2 sticks (1 cup) unsalted butter, cut into tablespoon pieces

1 large egg, lightly beaten

3 3/4 to 4 cups all-purpose flour

1/2 teaspoon salt

Decorating icing: See recipe below

DECORATING ICING

Makes about 3 cups

1 (1-lb) box confectioners sugar

4 teaspoons powdered egg whites (not reconstituted)

1/3 cup water

1 tablespoon fresh lemon juice

1 teaspoon vanilla

Food coloring (optional)

Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute.

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.

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.

Directions

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.

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Comments

invisiblechef 4 months, 4 weeks ago said:
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.

Marie

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