Spicy Gingerbread Cookies
Lola wants to know if anyone wants to do a cookie decorating contest????
Adapted from Smitten Kitchen, who adapted it from Martha Stewart
Recipe by Lola, who is a lover of thong shaped cookies for the holidays
(this recipe was included in Lolember '22... )
Easy to double recipe if you want alotta thongs (ahem, cookies!)
Yield: Approx. three dozen thongs Ingredients
- 3 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon finely ground white pepper
- 3/4 teaspoon coarse salt
- 1/2 cup (1 stick) room temperature unsalted butter
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
Whisk together flour, baking soda, baking powder, spices and salt in a large bowl and set aside. Beat butter and brown sugar together in a large bowl with an electric mixer until fluffy. Mix in egg and molasses well. Add flour mixture, mixing on low until just combined. Divide dough in half, press into discs and wrap each in plastic. Refrigerate until cold and firm, at least one hour or up to two days.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes of your choice, such as thongs or other inappropriate shapes. Place one inch apart on baking sheets lined with parchment paper, and refrigerate until the cookies firm up again, about 15 minutes. Bake cookies until crisp but not dark, 12 to 14 minutes.
Let cool on wire racks.
When cool, you can decorate your thong if you think it needs some bling.
I cannot wait to see your cookies... and the look on Santa's face when he comes down the chimney and goes to eat a cookie off his plate!
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