the dish > Recipes

GINGER BREAD COOKIES

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon baking soda
2 cups all-purpose flour

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves, nutmeg, and baking soda together until the mixture is smooth. Blend in the flour to make a stiff dough. Chill at least 30 minutes or until firm.
Preheat oven to 375 degrees F.
Roll gingerbread dough out. Use your choice of cookie cutter or with a sharp, straight edged knife, cut each piece to desired shape…”such as if building a house, instead of making cookies”

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip.

Jim Voyiatzis
Coral Seafood Worcester