Classic Gingerbread Cutouts Best Family Recipes

Wednesday, June 13, 2012

Classic Gingerbread Cutouts

"These cookies are so versatile! They are scrumptious, clearly low-fat, and even make first rate Christmas adorns that maintain for years. Royal Icing is great for adornment. CAUTION: These cookies have a way of disappearing!"

Ingredients :

half cup butter, softened
half of cup brown sugar
2/3 cup molasses
2 eggs
4 cups all-cause flour, divided
half of teaspoon baking soda
half teaspoon salt
half of teaspoon ground allspice
half teaspoon ground cloves
half of teaspoon floor cinnamon
half of teaspoon floor ginger
1 pound confectioners' sugar
half teaspoon cream of tartar
three egg whites

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H

Preheat oven to 350 levels F (a hundred seventy five levels C).
In a large bowl, cream together the butter and brown sugar till easy. Stir in the molasses and eggs. Combine 1 half of cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir within the last flour via hand to form a stiff dough.
Divide dough into 2 portions. On a gently floured surface, roll out dough to 1/eight inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 mins within the preheated oven. Allow cookies to cool on baking sheet for 5 minutes earlier than eliminating to a wire rack to chill absolutely.
In a medium bowl, sift collectively confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric powered mixer on high pace, beat for approximately 5 minutes, or until combination is thick and stiff. Keep protected with a wet cloth until ready to frost cookies.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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