Makes about 4 dozen cookies.
Preparation time: 1 hour.
Chilling time: 1 hour
Cooking time: 8 minutes
Cooling time: 10 minutes
Ingredients:
4 cups sifted all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons each ground ginger and ground cloves
1 teaspoon each baking soda, ground nutmeg and salt
1 cup unsalted butter (not margarine) at room temperature
1 cup granulated sugar
2 large eggs, separated
1 cup molasses
1 tablespoon cold water
decorating candies
For the icing:
2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons cold water
assorted food colors
Instructions:
1. Mix 3 1/2 cups flour, cinnamon, baking powder, ginger, cloves, baking soda, nutmeg and salt.
2. Cream butter and sugar on high until light yellow and fluffly. Add egg yolks one at a time, then the molasses.
3. Add dry ingredients to wet ingredients.
4. Cover and refrigerate the dough for at least 1 hour or overnight.
5. Preheat oven to 350°.
6. Use the remaining 1/4 cup flour to roll out half the dough, 1/4 inch thick.
7. Cut out gingerbread people with cookie cutters. Use a spatula to transfer to a grease cookie sheet.
8. Decorate with candies.
9. Whisk eggs whites with water.
10. Bake cookies for 5 minutes then brush lightly with egg whites. Bake 2 to 3 minutes more.
11. Poke a hole in the top, immediately, if you plan to hang them.Let cool for 2 minutes then transfer to a cooling rack.
12. Repeat with remaining dough.
13. Stir confectioners sugar, vanilla and water to make a stiff icing. Divide and color.
14. Let one color dry on gingerbread people before piping on the next color.
15. Store cookie in airtight containers for up to two weeks. Do not freeze, icing may crack.
Preparation time: 1 hour.
Chilling time: 1 hour
Cooking time: 8 minutes
Cooling time: 10 minutes
Ingredients:
4 cups sifted all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons each ground ginger and ground cloves
1 teaspoon each baking soda, ground nutmeg and salt
1 cup unsalted butter (not margarine) at room temperature
1 cup granulated sugar
2 large eggs, separated
1 cup molasses
1 tablespoon cold water
decorating candies
For the icing:
2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons cold water
assorted food colors
Instructions:
1. Mix 3 1/2 cups flour, cinnamon, baking powder, ginger, cloves, baking soda, nutmeg and salt.
2. Cream butter and sugar on high until light yellow and fluffly. Add egg yolks one at a time, then the molasses.
3. Add dry ingredients to wet ingredients.
4. Cover and refrigerate the dough for at least 1 hour or overnight.
5. Preheat oven to 350°.
6. Use the remaining 1/4 cup flour to roll out half the dough, 1/4 inch thick.
7. Cut out gingerbread people with cookie cutters. Use a spatula to transfer to a grease cookie sheet.
8. Decorate with candies.
9. Whisk eggs whites with water.
10. Bake cookies for 5 minutes then brush lightly with egg whites. Bake 2 to 3 minutes more.
11. Poke a hole in the top, immediately, if you plan to hang them.Let cool for 2 minutes then transfer to a cooling rack.
12. Repeat with remaining dough.
13. Stir confectioners sugar, vanilla and water to make a stiff icing. Divide and color.
14. Let one color dry on gingerbread people before piping on the next color.
15. Store cookie in airtight containers for up to two weeks. Do not freeze, icing may crack.
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