Christmas Special Recipe 2-Gingerbread Snowflakes
December 20, 2015
Foodviki
Tweet
Follow
Tweet
Foodviki
TweetFollowTweet
Ingredients
- 6 cups all-purpose flour, plus more for
work surface
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark-brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground pepper
- 1 1/2 teaspoons coarse salt
- 2 large eggs
- 1 cup unsulfured molasses
- Royal Icing
- Fine sanding sugar, for sprinkling
Method
- Sift together flour, baking soda, and
baking powder into a large bowl. Set aside.
- Put butter and brown sugar in the bowl of
an electric mixer fitted with the paddle attachment; mix on medium speed
until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed
to low. Add flour mixture; mix until just combined. Divide dough into
thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
- Preheat oven to 350 degrees. Roll out dough
on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes
with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on
baking sheets lined with parchment paper, and refrigerate until firm,
about 15 minutes.
- Bake cookies until crisp but not dark, 12
to 14 minutes. Let cool on sheets on wire racks.
- Put icing in a pastry bag fitted with a
small plain round tip . Pipe designs on snowflakes;
immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off
excess sugar. Let icing set completely at room temperature, about 1 hour.
0 comments