Sunday, November 8, 2015

Andi's Gingerbread Cookie Recipe


Andi’s Gingerbread Cookies
Featured in Euphoria Lane
Book 1 of the Homeowners Association Mystery Series - available on Amazon

Cookie Batter Ingredients:
½ cup butter, softened
1 tsp. ground allspice
1 tbsp. sour cream
1 tsp. ground cloves
½ cup brown sugar
1 tsp. ground ginger
½ tsp. salt
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. baking soda
2/3 cup molasses
2 eggs
4 cups flour, divided*
*Set aside ¼ cup of the 4 cups of flour for lightly flouring rolling surface.
Gingerbread Man cookie cutter         

Frosting Ingredients:
1 pound of confectioners’ sugar
½ tsp. cream of tartar
3 egg whites

 DIRECTIONS:
1.      Preheat oven to 350 degrees F.
2.      In a large bowl, cream together the butter, sour cream, and brown sugar until smooth. Stir in molasses and eggs. Combine 2 cups of flour with the allspice, cloves, ginger, cinnamon, baking soda, and salt. Gradually beat the dry flour/spice mixture into the wet mixture. Continue to gradually beat in the remaining 1 ½ cups of flour to form a stiff dough.
3.      Use remaining ¼ cup of flour to lightly flour working surface. Roll out dough with rolling pin until dough is 1/8 inch thick. Cut with gingerbread man cookie cutter.
Place cookies 1 inch apart on ungreased cookie sheets.
4.      Bake 8 to 10 minutes. Allow cookies to cool 5 or more minutes before transferring cookies to wire racks to finish cooling.
5.      While cooling, make frosting. In a medium bowl, sift together confectioners’ sugar and cream of tartar. Blend in the three egg whites. Beat with mixer on high speed until mixture is stiff. Add food coloring if desired.
6.      Cookies can be decorated with candy, sprinkles, etc. Either cute or ghastly. Miniature candy canes can be broken and filed down to create stick pins to stab cookies with. 

            

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