[CnD] Gingerbread Cookies (

Marilyn Pennington m51pennington at gmail.com
Wed Dec 5 07:56:28 EST 2018


Gingerbread Cookies

 

>From  (Guy Fieri)

2 sticks softened butter 
2 1/2 cups confectioners' sugar, sifted 
2 eggs 
1 1/4 teaspoons baking powder 
1/2 teaspoon salt 
3 2/3 cups all-purpose flour 
2 1/2 teaspoons ground cinnamon 
2 1/4 teaspoons ground coriander 
2 teaspoons ground star anise 
1 teaspoon ground fennel 
1 teaspoon ground ginger 
1 teaspoon ground clove 
1/4 teaspoon ground mace 

Decorations, optional:
1/4 cup milk 
1 cup colored sugar granules 

For Cookies:

Cream the butter and sugar in a large mixing bowl until smooth using 
an electric mixer. Add the eggs and mix until combined.

Sift all the remaining dry ingredients in a separate large mixing 
bowl and mix well. With the mixer on low, slowly add the dry 
ingredients to the butter mixture until a dough forms. Remove dough 
from the bowl and wrap in plastic wrap. Refrigerate until firm, 2 to 
4 hours.

Preheat the oven to 350 degrees F and grease cookie sheets. 

Remove dough from refrigerator and allow dough to sit at room 
temperature for about 15 minutes, until pliable. Divide dough in half 
and put on a floured work surface. Using a rolling pin, roll the 
dough out until it's about 1/8-inch thick. While rolling, flour the 
work surface and rolling pin, as needed.

Cut out desired cookie shapes with cookie cutters. Transfer cookies 
to a greased cookie sheet, spacing them 1-inch apart.

Lightly brush cookies with milk and sprinkle with sugar granules, as 
desired.

Bake until firm and edges begin to darken, 10 to 14 minutes. Remove 
the cookies from the oven and allow to cool on the cookie sheet for a 
minute, then transfer to wire racks to cool completely. 

Notes: You can find star anise in the ethnic aisle in your local 
grocery store. To get the best flavor from this spice, you will need 
to grind the whole star anise pod.

For the neatest edges, dip your cookie cutters in flour before 
cutting out each cookie.  Enjoy.

 



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