It's beginning to look alot like Christmas . . .

Sunday, December 5, 2010

This morning we woke up to a thin blanket of snow with more forecasted for the day. We are soon off to church and then to the Grove Park Inn to see this year's gingerbread houses for the annual competition. After that we will come back home to make our own house and gingerbread men. I thought I would share my favorite gingerbread recipe from Williams-Sonoma and the best royal icing recipe that hardens well. We took these pix last year. We made miniature gingerbread men and some big thick ones that we stuck on sticks and gave as gifts.

GINGERBREAD COOKIES

5 cups all purpose flour

1/2 tsp. baking soda

1 Tbs. ground ginger

4 tsp. ground cinnamon

3/4 tsp. ground cloves

1 tsp. freshly grated nutmeg

1 tsp. allspice

1 1/2 tsp. salt

16 Tbs. (2 sticks) unsalted butter

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 cup unsulfured molasses

1 egg

Have all ingredients at room temperature.

Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt. Set aside.

In in mixing bowl, beat butter on medium-high speed until fluffy and pale yellow, 4 - 6 minutes. Add the brown and granulated sugars and beat for 1 minute. Reduce the speed to low and add the molasses, beating until well combined, about 1 minute. Add the egg and beat until combined.

Add the flour mixture in 4 additions, beating in each addition.

Turn the dough out onto a floured surface. Form the dough into a smooth mound and divide into 4 equal portions. Shape each into a disk and wrap separately with plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 400 degrees. Line several baking sheets with parchment paper.

Remove 1 dough disk at a time and let stand for 10 minutes. Place dough between 2 sheets of parchment or waxed paper and roll out to a thickness of 1/4 to 3/8 inch. Cut with floured cookie cutters.

Bake for 4 - 7 minutes depending on size and thickness of cookie.

ROYAL ICING

this is the perfect amount for the gingerbread recipe above.

note: use this recipe immediately after preparation and keep it covered with a damp cloth to avoid it hardening too early. rebeating does not restore texture.

3 egg whites (room temperature)
4 cups confectioners' sugar
1/2 tsp. cream of tartar

beat all ingredients at high speed for 7 - 10 minutes. Divide into different bowls and add food coloring. Use decorating tips and bags for best results.

welcome