NEW ENGLAND MOLASSES GINGERBREAD COOKIES

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NEW ENGLAND MOLASSES GINGERBREAD COOKIES

 

Rather than being crisp, these heirloom cookies are

tender and cake-like.

 

Dough

6 cups (about) all purpose flour

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 1/2 teaspoons ground cloves

3/4 teaspoon salt

11 tablespoons (1 stick plus 3 tablespoons) unsalted

butter, room temperature

2/3 cup solid vegetable shortening

1 cup sugar

1 cup mild-flavored (light) molasses

1 1/2 teaspoons grated lemon peel

1 large egg

1/4 cup buttermilk

2 teaspoons water

1 teaspoon baking soda

 

Icing

3 cups powdered sugar

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons light corn syrup

Water

Food coloring (optional)

 

Decorations (such as colored sugar crystals)

 

For dough:

Combine 5 1/4 cups flour, cinnamon, ginger, cloves,

and salt in medium bowl; whisk to blend well. Using

electric mixer, beat butter and shortening in large

bowl to blend. Add 1 cup sugar, molasses, and lemon

peel and beat until smooth. Beat in egg and

buttermilk. Stir 2 teaspoons water and baking soda in

small cup to blend; beat into butter mixture. Beat in

flour mixture in 2 additions. Stir in more flour, 1/4

cup at a time, until slightly firm dough forms. Divide

dough into 3 equal parts. Shape each into disk. Wrap

disks and chill until firm enough to roll, at least 2

hours. (Can be made 2 days ahead. Keep refrigerated.

Soften slightly before rolling out.)

 

Working with 1 disk at a time, roll out dough between

sheets of waxed paper to 16x12-inch rectangle,

occasionally lifting paper to smooth out wrinkles.

Using 4- to 5-inch cutters, cut out boy and girl

gingerbread people. Pull away excess dough around

cutouts; flatten, wrap, and chill excess dough. Slide

rimless baking sheet or inverted baking sheet under

waxed paper with cutouts and chill until firm. Repeat

with remaining dough disks, refrigerating cutouts on

waxed paper on baking sheets. Roll out excess dough

and make more cookies, using all of dough. (Cutout

cookies can be made 1 day ahead. Cover; keep chilled.)

 

 

Position rack in center of oven and preheat to 350°F.

Using thin metal spatula, lift chilled cookies off

waxed paper and transfer to baking sheet, spacing 1

inch apart. Bake until darker at edges and just firm

to touch in center, about 12 minutes. Cool on sheet 5

minutes. Transfer to rack; cool completely. Bake

remaining cookies, 1 sheet at a time.

 

For icing:

Sift powdered sugar into medium bowl. Mix in lemon

juice and corn syrup. Mix in enough water by

teaspoonfuls to form smooth icing soft enough to pipe

but firm enough to hold shape. Divide into 3 or 4

portions and tint with food coloring, if desired.

 

Spoon icing into pastry bag (or bags if using more

than 1 color) fitted with small (1/16- to 1/8-inch)

plain tip. Arrange cookies on work surface. Pipe icing

onto cookies in desired patterns. Apply decorations as

desired. Let cookies stand until icing is dry. (Can be

made 3 days ahead. Store cookies airtight between

sheets of waxed paper at room temperature.)

 

Makes about 50.

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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