Rolled Gingerbread Cookies | Food
Food
INDY Week's food blog

Archives | RSS

Sunday, November 28, 2010

Rolled Gingerbread Cookies

Posted by on Sun, Nov 28, 2010 at 10:12 AM

2 1/2 tsp ground ginger
1 1/4 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp baking soda
1/4 tsp salt

Mix all this and set aside.

1/2 cup unsalted butter or soy butter
3/4 cup molasses (get good flavored molasses for this as it really makes a difference)
1/2 cup sugar
2 Tbs water
Ener-G egg replacer equivalent to 1 egg
3 cups flour

Melt butter in small saucepan. Remove from heat and stir in molasses and sugar. Next beat in spice mixture, water, and egg replacer.

Place flour in large bowl and make a well in the center. Pour liquid mixture into flour. Mix together, then pour out onto board and knead until smooth. Roll the dough into about 4 or 5 balls. Flatten each ball, place greased wax paper between each flattened ball, cover with plastic wrap and place on plate in refrigerator. Refrigerate at least 2 hours. Can be kept up to 2 weeks.

Preheat oven to 350 degrees. Roll dough and cut cookies. Can be made into thick or thin cookies, whichever you prefer. For cookies about 1/8-inch thick, cook about 12 minutes. You must watch these cookies because they do not get brown around the edges without the egg.

Decorate with this icing:

2 cups confectioners' sugar
6-8 tsp water
4 tsp light corn syrup
1/2 tsp vanilla
Assorted food coloring

Mix all ingredients well and pipe onto cooled cookies. We also add red hot candies.

Recipe courtesy of Rosemary McNiel

Tags: , , , , , , ,

Pin It

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food



Twitter Activity

Most Recent Comments

Find out how to promote your fishery business: case study of fishery creation - new article of Cleveroad company. If …

by Yulia Ye on N.C. Fishers Face a Policy Battle Today That Will Affect Our Local Seafood Options (Food)

Great, friendly place where you can relax and talk to all kinds of folks that come in. Try it, you …

by Joe Sadler on Raleigh's New The Blind BARbour Opens Friday Night (Food)

I noticed a couple of stores in Raleigh still sell the Golden Ale. Can you tell me all the stores …

by Jimesha on Bye Bye, Triangle Brewing Company, Which Is Closing Its Doors After Nearly a Decade (Food)

Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

by Charlie Reece on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Sounds great....but the picture here by Allie Mullin, WTH?!?!!?
Why is the empty spot on the plate facing forward? …

by ZZ on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Comments

Find out how to promote your fishery business: case study of fishery creation - new article of Cleveroad company. If …

by Yulia Ye on N.C. Fishers Face a Policy Battle Today That Will Affect Our Local Seafood Options (Food)

Great, friendly place where you can relax and talk to all kinds of folks that come in. Try it, you …

by Joe Sadler on Raleigh's New The Blind BARbour Opens Friday Night (Food)

Most Read

No recently-read stories.

Visit the archives…

© 2017 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation