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  #1  
Old 11-30-2012
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Gingerbread cookies

I am testing this recipe today. This is the second Gingerbread recipe I am testing.
I have found if it's gonna be a rough day on the water, a couple of nice soft gingerbread cookies does the trick for me.


I do hope they come out like the ones I used to enjoy from Kroger's, they quit selling them



24Servings Size5inch t ...

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Directions:
1In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4Gradually stir in dry ingredients until blended and smooth.
5Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7Grease or line cookie sheets with parchment paper.
8Place 1 portion of the dough on a lightly floured surface.
9Sprinkle flour over dough and rolling pin.
10Roll dough to a scant 1/4-inch thick.
11Use additional flour to avoid sticking.
12Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13Space cookies 1 1/2-inches apart.
14Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16After cookies are cool you may decorate them any way you like.
17I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
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Last edited by bwalker42; 11-30-2012 at 10:22 AM.
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Gingerbread Scones

I will be testing this one too


Gingerbread Scones

Ingredients
■1/3 C. milk
■1/3 C. light molasses
■2 C. all purpose flour
■2 tsp. baking powder
■1/4 tsp. baking soda
■1 tsp. ground cinnamon
■1 tsp. ground ginger (I will probably increase this to 1.5 tea ginger)
■1/4 tsp. ground cloves
■7 Tbs. cold unsalted butter, cut up
Directions

Heat oven to 425 degrees. Measure milk in a glass cup measure; add molasses to the 2/3 C. mark and stir to blend. Mix dry ingredients in a large bowl. Add butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules. Stir milk mixture and add. Stir with a fork to form a smooth, rather soft dough. Turn out dough onto a lightly floured surface and give 10-12 kneads.



Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and place on an ungreased cookie sheet. Pat each piece of dough into a 5 inch circle; cut into 6 or 8 wedges; leave sides touching. Bake about 10 minutes, or until medium brown. Do not overbake. Cool, loosely wrapped in a cloth, on a wire rack.



Yield: 12 or 16 triangles
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Last edited by bwalker42; 11-30-2012 at 12:08 PM.
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Old 11-30-2012
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Re: Gingerbread cookies

Are you using special butter?
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Re: Gingerbread cookies

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Originally Posted by Capnblu View Post
Are you using special butter?
No,
I have omitted the salt on the cookie recipe because I am using salted butter.
The second recipe does not call for salt so I guess we will see.
My preference is Organic butter.

And in the words of Julia Childs;
"You must start with the freshest ingredients!"
So my butter is fresh!!
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Re: Gingerbread cookies

I am also using organic unbleached flour.
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Old 11-30-2012
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Let us know how the gingerbread cookies turn out. I've been looking for a good recipe.
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Re: Gingerbread cookies

The rule of thumb is that a stick of salted butter has roughly 1/4 teaspoon of salt per stick. Exact amounts differ between manufacturers.

So in the first recipea you might be a little over salted, but not terrible (1stick=8tbs). The second is weird. Not having any salt in baked goods generally results in them tasting flat and a little off. For the second recipea the molasses will have a little, but far less than I would expect. I would probably add 1/4 teaspoon of salt to it.
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Re: Gingerbread cookies

Quote:
Originally Posted by CaptTony View Post
Let us know how the gingerbread cookies turn out. I've been looking for a good recipe.
The dough is resting and I am about to make some bread, a pie, and homemade graham crackers too.

I substituted 1 cup whole wheat flour for one cup organic unbleached all purpose flour.

And as soon as the gingerbread cookies and gingerbread scones are done, I will give you my opinion. I'm hoping too.
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Last edited by bwalker42; 11-30-2012 at 04:45 PM.
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Re: Gingerbread cookies

Quote:
Originally Posted by Stumble View Post
The rule of thumb is that a stick of salted butter has roughly 1/4 teaspoon of salt per stick. Exact amounts differ between manufacturers.

So in the first recipea you might be a little over salted, but not terrible (1stick=8tbs). The second is weird. Not having any salt in baked goods generally results in them tasting flat and a little off. For the second recipea the molasses will have a little, but far less than I would expect. I would probably add 1/4 teaspoon of salt to it.
With my butter already being salted, I am leaving the salt out of the first recipe, and not adding salt to the second recipe because there is salt already in the butter.
Thank you for the info though, it should come in handy.
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Re: Gingerbread cookies

Ahh, I thought you were using salted for the first batch, and unsalted for the second... No idea why.

But salted butter has about what I suggested you add anyway, so it should work out. Just please never bake cookies without salt, they tast flat, and not nearly as sweet as they should. It's weird, but salt actually makes sweet things tast sweeter, and bitter things taste less bitter.
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Last edited by Stumble; 12-01-2012 at 07:38 PM.
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