Real Recipes From Real Home Cooks ®
Gingerbread Cookies 101
"The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy...."
INGREDIENTS
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3 cups all-purpose flour
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1 teaspoon baking soda
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3/4 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/2 teaspoon ground allspice
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1/2 teaspoon ground cloves
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1/2 teaspoon salt
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1/4 teaspoon freshly milled black pepper
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8 tablespoons (1 stick) unsalted butter, at room temperature
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1/4 cup vegetable shortening, at room temperature
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1/2 cup packed light brown sugar
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2/3 cup unsulfured molasses
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1 large egg
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Royal Icing (recipe follows)
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ROYAL ICING
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1 pound (4 1/2 cups) confectioners' sugar
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2 tablespoons dried egg-white powder
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6 tablespoons water
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