venerdì 18 maggio 2012

Gingerbread Cookies

Gingerbread Cookies

(This recipe by NUXIA )


14 ¼ oz ( 3 cup 2 tbsp) all- purpose flour

2 tsp ground ginger

2tsp ground cinnamon

1 tsp baking soda

½ tsp ground cloves

½ tsp salt

1 ½ cups unsalted butter

1 cup granulated sugar

¼ cup molasses

1 egg

Royal icing

3 egg whites

4 cup confectioners’ sugar

Preparation cookie.

Preheat oven to 350 F (180 C )

Shift the flour, the ginger, the cinnamon, the baking soda,  the cloves, and salt twice. Flour mixture.

In another bowl, beat the sugar, the soften butter and the molasses with a hand mixer on medium speed for 5 minutes. Butter mixture.

Add the egg and beat again until well mixed. Pour the butter mixture into the flour mixture and stir together with a rubber spatula, then beat on low speed. Cookie mixture.

Mix the cookie mixture again and split it in two, wrap it up then keep it refrigerated for 2 hours,

On lightly floured cloth-covered surface, roll each 1/8 inch thick.

Cut with a cookie cutter.

Bake in preheated oven 350 F for 10 – 12 minutes until brown.

Transfer the cookies to wire rack and let cool, then decorate with icing.

For Royal Icing:

In a cold and clean bowl, beat 3 egg white and mixer on medium speed until foamy,

Then add the confectioners’ sugar until stiff and soft peaks form on high speed.
Recipe of December/14.

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