4 ounces Unsalted butter, softened
4 ounces Brown sugar
6 fluid ounces Molasses, dark
1 Egg
12 ounces All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Salt
2 teaspoons Ginger, ground
1 teaspoon Cinnamon, ground
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Cloves, ground
Yield: 1 Dozen
1. Cream the butter and sugar until light and fluffy. Add the molasses and egg and beat to blend well; set aside.
2. Stir together the remaining ingredients. Gradually add the flour mixture to the butter mixture, beating until just blended. Gather the dough into a ball and wrap in plastic wrap; refrigerate for at least 1 hour.
3. On a lightly floured board, roll out the gingerbread to a thickness of 1/4 inch (6 millimeters). Cut out the cookies with a floured cutter and transfer to greased baking sheets.
4. Bake at 325°F (160°C) until the cookies are lightly browned around the edges and feel barely firm when touched, approximately 10 minutes. Transfer to wire racks to cool then decorate as desired with Royal Icing.
Notes: Method: Cut-out Cookies
4 ounces Brown sugar
6 fluid ounces Molasses, dark
1 Egg
12 ounces All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Salt
2 teaspoons Ginger, ground
1 teaspoon Cinnamon, ground
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Cloves, ground
Yield: 1 Dozen
1. Cream the butter and sugar until light and fluffy. Add the molasses and egg and beat to blend well; set aside.
2. Stir together the remaining ingredients. Gradually add the flour mixture to the butter mixture, beating until just blended. Gather the dough into a ball and wrap in plastic wrap; refrigerate for at least 1 hour.
3. On a lightly floured board, roll out the gingerbread to a thickness of 1/4 inch (6 millimeters). Cut out the cookies with a floured cutter and transfer to greased baking sheets.
4. Bake at 325°F (160°C) until the cookies are lightly browned around the edges and feel barely firm when touched, approximately 10 minutes. Transfer to wire racks to cool then decorate as desired with Royal Icing.
Notes: Method: Cut-out Cookies
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