Soft Ginger Cut-Outs Good Recipes

Soft Ginger Cut-Outs

"These are a soft cake-like, low fats gingerbread cookie frosted with white frosting. They are also known as Sally Ann Cookies."

Ingredients :

• 1 1/2 cups white sugar
• 1 cup molasses
• half of cup robust brewed espresso, room temperature
• five cups all-cause flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/four teaspoon floor cloves
• 1/four teaspoon ground ginger
• 1 half cups white sugar
• 1/2 cup water
• 1 teaspoon distilled white vinegar
• 1 cup miniature marshmallows
• 2 egg whites

Instructions :

Prep :	Cook : 36M	Ready in :

• In a large mixing bowl, integrate 1 half of cups of the white sugar, molasses and coffee.
• Combine the flour, baking soda, salt, ground nutmeg, ground cloves and ground ginger. Add the flour aggregate to the molasses mixture and mix well. Cover and refrigerate dough for two hours.
• Preheat oven to 350 ranges F (a hundred seventy five stages C). Spray baking sheets with non-stick cooking spray.
• Roll chilled dough on a floured floor to 1/4 inch thick. Cut with 3 or 4 inch sized cookie cutters. Place cookies on the prepared baking sheets.
• Bake at 350 tiers F (one hundred seventy five ranges C) for 8 to 10 mins or until set. Let cookies cool on twine racks.
• To Make Frosting: Combine the closing 1 half cups white sugar, the water and vinegar in a heavy saucepan. Cover and bring to a boil. Uncover and cook over medium-high heat until a sweet thermometer reads 234-240 tiers F (112-one hundred fifteen degrees C), softball stage. This have to take approximately five to ten mins. Remove shape the heat and stir in the marshmallows until easy.
• In a easy bowl beat the egg whites until frothy. Gradually beat inside the sugar/marshmallow aggregate and continue beating, on excessive, for 7 to 8 minutes or until stiff peaks form. Frost the cooled cookies. Let the frosting harden earlier than storing the cookies in an hermetic box.

Notes :

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