Thursday, June 5, 2008

Gingerbread Cookies

I've been a bad blogger. I started a new job that is sucking my will to live via boredom from the lack of diverse tasks and at the end of the day I just collapse. I have a bunch of things to upload off of my camera, but in the meantime in celebration of summer...


Christmas in June maybe? Ok, gingerbread is not the summeriest food around, but I love it so much, especially REAL honest to goodness gingerbread and not some brown sugar cookie with a bit of cinnamon in it. This gingerbread is full of blackstrap molasses, ground ginger and spices. It's a magic cookie, I think, because when they come out of the oven they are crunchy, but then they sit around for a day and they become soft and chewy. Here they're featured with a maple-cinnamon glaze -- which is just powdered sugar with cinnamon, thinned with maple syrup and rice milk. A nice lemon glaze would make them more summary, if you need an excuse to make Gingerbread in June. This recipe originally came off the internet somewhere and I haven't ever been able to locate it again so I don't have a better source than that.

Gingerbread Cookies
3 cups flour
3/4 cups firmly packed brown sugar
1 tbsp ground cinnamon
1 tbsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3/4 tsp baking soda
12 tbsp (1 1/2 sticks) margarine, slightly soft, cut into 12 pieces
3/4 cup blackstrap molasses
2 tbsp rice milk

[The original recipe recommends doing this either in a food processor or with a stand mixer. I use my stand mixer cause I don't have a food processor... though I'm sure a hand mixer would work just as well. ]

Combine the dry ingredients. Add the margarine and mix/process until it resembles a fine meal (like a pie crust looks before you add the water). Gradually add in the molasses and milk, and mix until thoroughly combined. Split the dough into two pieces and refrigerate 2 hrs or overnight.

Preheat the oven to 350 degrees. Roll the dough out to 1/4" thickness and cut out desired shapes with cookie cutters. Bake for 8-11 minutes until set in center and cookie barely retains imprint with gently touched with fingertip. Let them cool on the cookies sheets for a few minutes before moving them to a wire rack.

Allow the cookies to cool completely before you ice them.