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Gingerbread People

December 12, 2011 in Uncategorized

I found this recipe (http://bakedbree.com/gingerbread-week-12-of-12-weeks-of-cookies) after I did a google search for Christmas Cookies and decided to try it this weekend. I have always dreamed of building a gingerbread house but I have yet to find the cookie cutters that I need and I don’t want to do a template cut out. The other thing that stopped me was the fact that it takes about 3 days to put the house together and I can’t imagine standing guard over the house while it dries. My family loves the walk by and swipe trick and I don’t know how much of the house would actually still be there after 3 days. So, before I make a concerted effort to get the cookie cutters, I decided to try out the recipe first to see if it would stand up to the test. I can happily confirm that it does. The cookie is solid and still crunchy even after the icing has been put on it and I can definately see that it will build a solid house. I made very thick green, red and white glaze icing (500g icing sugar mixed with about 4 tbls lemon juice – rather add too little liquid and keep adding SLOWLY than too much) and let the kids go wild ;o). You will need to make the cookie dough the night before and allow to rest in the fridge and since the cookie is so crisp, you don’t need to roll out the dough too thin, 4mm thick is perfect.

GingerBread (for houses and people)

5 to 5 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup room temperature butter
1 cup brown sugar
1 room temperature egg
1 cup molasses
1 teaspoon vanilla

In a large bowl, sift together the flour, baking soda, salt, and spices. Cream together the butter and brown sugar.  Beat in the egg and vanilla. Pour in the molasses.  I spray the measuring cup with cooking spray so that it slides right out. Scrape the bowl. Slowly add the flour mixture. As soon as the flour is incorporated, turn the dough out onto a piece of plastic wrap or parchment paper. I use the paper to form the dough into a rectangle shape.  Wrap up the dough and chill for at least four hours, preferably overnight. Roll out the dough onto a floured surface, about a 1/4 inch thick.  Flour the rolling pin and use either a cookie cutter, or your gingerbread templates.  Put on a cookie sheet lined with parchment or tin foil.  Bake for about 15 to 17 minutes.  Let the pieces cool completely on the cookie sheet before you move them. From here, you can decorate them as you wish, or build a house with them.