17 ounces Bread flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
8 ounces Unsalted butter
1 pound Granulated sugar
1 ounce Glucose or corn syrup
2 Eggs
2/3 fluid ounce Vanilla extract
1 1/2 tablespoons Ginger, ground
3 drops Lemon oil
3 drops Orange oil
Egg wash, as needed
Granulated sugar, as needed
Yield: 7 Dozen
1. Sift together the flour, baking powder and soda. Set aside.
2. Cream the butter, sugar and glucose or corn syrup until light and fluffy. Gradually add eggs and all flavorings. Add the flour mixture, beating just until well combined.
3. Divide the dough into 11 ounce (300 g) pieces. Roll each piece into a 10-inch (25 centimeter) long log. Freeze until hard, about 30 minutes.
4. Remove from freezer and lightly brush the cylinders with egg wash. Roll in granulated sugar. Cut into 1/2-inch (12 millimeter) thick slices and place them cut side down on paper-lined sheet pans. Indent the center of each sliced cookie.
5. Bake at 400°F (205°C) for about 15 minutes. Lightly baked, these cookies will be soft, medium baked they will still be chewy but will also be somewhat crisp. For completely crisp cookies, bake slightly longer.
Notes: Method: Icebox
1 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
8 ounces Unsalted butter
1 pound Granulated sugar
1 ounce Glucose or corn syrup
2 Eggs
2/3 fluid ounce Vanilla extract
1 1/2 tablespoons Ginger, ground
3 drops Lemon oil
3 drops Orange oil
Egg wash, as needed
Granulated sugar, as needed
Yield: 7 Dozen
1. Sift together the flour, baking powder and soda. Set aside.
2. Cream the butter, sugar and glucose or corn syrup until light and fluffy. Gradually add eggs and all flavorings. Add the flour mixture, beating just until well combined.
3. Divide the dough into 11 ounce (300 g) pieces. Roll each piece into a 10-inch (25 centimeter) long log. Freeze until hard, about 30 minutes.
4. Remove from freezer and lightly brush the cylinders with egg wash. Roll in granulated sugar. Cut into 1/2-inch (12 millimeter) thick slices and place them cut side down on paper-lined sheet pans. Indent the center of each sliced cookie.
5. Bake at 400°F (205°C) for about 15 minutes. Lightly baked, these cookies will be soft, medium baked they will still be chewy but will also be somewhat crisp. For completely crisp cookies, bake slightly longer.
Notes: Method: Icebox
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