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Gingerbread Cookies
Used with permission from Chatelaine
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Gingerbread Cookies. Makes 50 cookies
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) ground ginger
1 1/2 tsp (7 mL) cinnamon
1/2 tsp (2 mL) each ground allspice, salt and baking soda
1/2 cup (125 mL) unsalted butter, melted
3/4 cup (175 mL) lightly packed brown sugar
1 egg
1/3 cup (75 mL) fancy molasses
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Instructions
- Preparation time 20 minutes
- Refrigeration time 30 minutes
- Standing time 5 minutes
- Baking time 7 minutes per batch
- In a large bowl, using a fork, stir flour with ginger, cinnamon, allspice, salt and baking soda.
- In a medium bowl, using a wooden spoon, beat butter with sugar for 2 minutes.
- Beat in egg, then molasses.
- Make a well in centre of flour mixture, then pour in molasses mixture.
- Stir until most of molasses is absorbed.
- Gently knead until dough is an even colour.
- Divide into 4 portions.
- 2. Shape each into a ball, then flatten into a disc.
- Wrap separately in plastic wrap and refrigerate until firm, at least 30 minutes.
- 3. When ready to bake, remove dough from refrigerator.
- Let stand at room temperature until soft enough to roll, 5 to 10 minutes. Preheat oven to 350°F (180°C).
- Lightly spray or oil a baking sheet.
- Place a disc of dough between 2 sheets of waxed paper.
- Roll dough no thicker than 1/4 inch (5 mm).
- Cut out shapes with cookie cutter.
- Place on baking sheet about 1 inch (2.5 cm) apart.
- 4. Bake in centre of preheated oven just until edges begin to darken, 7 to 10 minutes.
- Remove cookies to a rack to cool. Repeat with remaining dough.
- Get ahead Wrap each disc of dough (Step 2) separately in plastic wrap and refrigerate for up to 1 week,
or overwrap with foil and freeze for up to 1 month.
- Store baked cookies in an airtight container in a cool place for up to 1 week, or freeze for up to 1 month.
- Nutrients per 2-inch (5 cm) cookie 1 g protein
- 2 g fat 10 g carbohydrates 0 g fibre 1 mg iron
- 11 mg calcium 41 mg sodium 62 calories
- Variation
- Ginger chocolate sparkle cookie
- Sift cup (125 mL) cocoa powder into flour mixture. Prepare dough.
- Roll 1 heaping tsp (7 mL) into a -inch (1 cm) ball. Place on a baking sheet.
- Repeat with remaining dough. Refrigerate until cold, about 15 minutes.
- Place cup (50 mL) granulated sugar in a small bowl.
- In another small bowl, stir cup (50 mL) icing sugar with 1 tbsp (15 mL) cocoa powder.
- Roll cold balls in granulated sugar, then in cocoa mixture.
- Return to oiled baking sheet, placing 1 inch (2.5 cm) apart.
- Bake until tops of cookies are firm, 7 to 9 minutes.
- Repeat with remaining dough. Makes 70 cookies
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