Sunday, November 28, 2010
Recipes Rolled Gingerbread Cookies
Posted by Joyce Clark Hicks 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
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