![]() ![]() You'll want to make an extra batch of these festive cookies to keep for yourself. Ingredients 3 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1/2. So scrub off that old cookie sheet and get to work. This year, think outside the box and try out a new cookie recipe that's guaranteed to become a family favorite. ![]() From classic Gingerbread to Cherry Winks, these all-star cookie recipes will be ready in no time. Luckily, we have classic cookie recipes (and easy shortcuts) for even the busiest holiday host. It's the perfect occasion to show off Grandma's well-loved cookie recipes-and get a taste of your friends' own family traditions! Southerners know that bringing store-bought cookies to a holiday swap is not an option. Volunteer your home as a venue and worry no more: Each guest will bring a tin of homemade cookies to create a stellar potluck dessert display. The Christmas cookie swap has risen to fame for a few reasons-first off, it's shockingly easy to host, especially during the hectic holiday season. Once they cool, the cookies will have a crispy edge with a soft, chewy interior.There's no better way to ring in the holiday season than with a classic cookie exchange. You'll know they're done when the edges are ever so slightly darker and the middle is no longer glossy. These cookies bake fast-you'll need about 8 to 10 minutes per batch. But make sure you brush off what extra flour you can (a pastry brush will work great) so you don't have dry bits of flour baking into the cookie. This will keep the dough from sticking to your rolling pin or surface. You're going to need all-purpose flour on your work surface and on the top of the gingerbread cookie dough as you roll it out. This will help make the final roll out easier and speed up cooling. Flatten into a disk with a rolling pin, then cover with the wrap. Once the dough is made, and before you put it in the refrigerator, do yourself a favor: Place the dough between two sheets of plastic wrap. Chill the cookies, once cut into a shape, again just before baking. We call for a minimum of 2 hours, but overnight is OK, too. But there’s some great fruitcake out there, too. Is there bad fruitcake out there You bet there is. And honestly, I think the stuff gets a bad rap. Otherwise the dough will rip and tear as you move the cut-outs to the baking trays. Stacey Decem 37 Comments Jump to Recipe Save Recipe Admittedly, fruitcake isn’t always at the top of everyone’s holiday baking list. This gingerbread cookie dough is fairly sticky, so you have to let it chill and harden before you can roll it out and cut it into shapes. For a cookie that has a more pronounced spice bite, keep the icing limited to smaller details. If you like a sweeter cookie, use more icing. Meringue powder helps to solidify the icing so that it's hard once it's piped. Royal icing: This sweet icing starts with powdered sugar, vanilla extract, and water.The molasses content of dark brown sugar is higher than light brown sugar, which just further helps to deepen the flavor of these cookies. Dark brown sugar: Chalk one up for molasses again.Blackstrap will be far too bitter for these cookies, and light just doesn't have the right punch in our tasting opinions. Molasses: Reach for dark molasses here, not light or blackstrap.You can go up or down on the spices if you like, but remember that the royal icing will help balance out the heat or bite of any spice with its sweetness. Of course there's ginger, but there's also cinnamon, cloves, and allspice, which means these cookies will be plenty spiced. Spices: This cookie is nothing if not highly flavored. ![]()
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