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

Comments

I think the issue here is why this is happening. Why is an international company buying up mid-sized craft breweries? …

by Tim Harper on N.C. Brewery Wicked Weed Purchased by Anheuser-Busch InBev. Dammit. (Food)

Thanks. It has been fixed.

by David Klein on Save Your Coins: Durham's Quarter Horse Arcade to Open by June 1 (Food)

Most Read

No recently-read stories.

Visit the archives…

Most Recent Comments

I think the issue here is why this is happening. Why is an international company buying up mid-sized craft breweries? …

by Tim Harper on N.C. Brewery Wicked Weed Purchased by Anheuser-Busch InBev. Dammit. (Food)

Thanks. It has been fixed.

by David Klein on Save Your Coins: Durham's Quarter Horse Arcade to Open by June 1 (Food)

I believe it's called Quarter Horse ;)

by bubbaganu on Save Your Coins: Durham's Quarter Horse Arcade to Open by June 1 (Food)

Ditto, I had concerns when InBev bought Devil's Backbone in Virginia, and their portfolio has only gotten better and their …

by Troy M on N.C. Brewery Wicked Weed Purchased by Anheuser-Busch InBev. Dammit. (Food)

As a longtime fan of Goose Island, I was nervous when Inbev acquired them, worried that such a "sell out" …

by Doug Buchacek on N.C. Brewery Wicked Weed Purchased by Anheuser-Busch InBev. Dammit. (Food)

© 2017 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation