Wednesday, December 21, 2011

Gingerbread Cut-Out Cookies

These cute Gingerbread boys are sure to liven up any Christmas cookie platter. 

1 cup butter
1 cup sugar
1 egg
1 cup dark (full bodied) molasses
2 TBS vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1 tsp cloves

Cream butter; add sugar gradually.  Beat in egg, molasses and vinegar.  Combine the dry ingredients and blend in.  Separate into 3 flattened discs of dough, wrap in plastic wrap and place in refrigerator.  Chill several hours or over night.  Roll 1/8-1/4" thick on powder sugared surface*; cut into desired shapes.  Place on greased cookie sheet (or parchment lined sheet...then you don't have to grease). 

Bake at 375 degrees for 7-8 minutes, depending on size and thickness of cookie.  Make sure you don't over bake them.  I prefer these cookies a little thicker and softer, rather than thin and hard. 

Makes about 4 dozen cookies, depending on the size of the cookie cutter used.

Royal Icing:
2 egg whites
2 cups powdered sugar

Beat egg whites and gradually add powdered sugar.  Beat til soft peak forms.  This may take about 10 minutes or so at high speed.  Place icing into pastry bag with a small tip. 

* When rolling and cutting out cookies, my Mom would always use powdered sugar instead of flour to dust the rolling pin and counter.  This way the cookies don't get tough and dry because of the additional flour.  They get sweeter from the sugar.


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