Tuesday, December 16, 2008

Gingerbread cookie madness

So tonight I made a batch of gingerbread cookies ! They turned out yummy but a little on the lemon side, so if you make them with less lemon juice they would make the perfect gingerbread cookie. I snag this from the food network ! This is what you need ...

6 cups all-purpose flour, plus extra for kneading
6 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 tablespoon ginger
Pinch of salt
5 tablespoons butter
3/4 cup honey
1 3/4 cups sugar
Juice of 2 lemons
Zest of 1 lemon
Zest of 1 orange
2 eggs

Preheat the oven to 325 degrees F.

Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.

In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.

Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.

Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.

When the cookies are completely cool decorate, as desired.

Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.

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