![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Cookies!
Two cookie recipes! One from an out of print cookbook and one that's a delightful not-too-sweet sugar cookie that's a perfect match for all the icing and sugar the kids'll throw on it when they decorate.
Gunning Gingerbread Cookies from The Spice Cookbook (sadly out of print)
1 teaspoon salt
1 teaspoon soda
1 1/2 teaspoon ground ginger
1/2 cup shortening
2/3 cup sugar
1 cup unsulphered molasses
1 tablespoon cider vinegar
3 tablespoons water
3 cups sifted all-purpose flour
Mix together the first 4 ingredients. Gradually add sugar and molasses. Combine vinegar and water and add to the mixture alternately with flour. Drop dough from a tablespoon, 2 inches apart, onto slightly greased cookie sheets. Bake in a preheated hot oven (400 F) 12 minutes or until browned lightly around the edges. Cool on wire racks. Store airtight. Yield: 3 dozen cookies.
Alton Brown's Sugar Cookie recipe... with a couple of modifications.
3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
2 tsp vanilla
Powdered sugar, for rolling out dough
Sift together flour, baking soda, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and vanilla and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to ¼-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Gunning Gingerbread Cookies from The Spice Cookbook (sadly out of print)
1 teaspoon salt
1 teaspoon soda
1 1/2 teaspoon ground ginger
1/2 cup shortening
2/3 cup sugar
1 cup unsulphered molasses
1 tablespoon cider vinegar
3 tablespoons water
3 cups sifted all-purpose flour
Mix together the first 4 ingredients. Gradually add sugar and molasses. Combine vinegar and water and add to the mixture alternately with flour. Drop dough from a tablespoon, 2 inches apart, onto slightly greased cookie sheets. Bake in a preheated hot oven (400 F) 12 minutes or until browned lightly around the edges. Cool on wire racks. Store airtight. Yield: 3 dozen cookies.
Alton Brown's Sugar Cookie recipe... with a couple of modifications.
3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
2 tsp vanilla
Powdered sugar, for rolling out dough
Sift together flour, baking soda, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and vanilla and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to ¼-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
no subject
no subject
no subject
I might try that first one. Thank you.
no subject
no subject