Monday, December 24, 2012

277. Gingerbread Cookies

The spice flavor in these cookies is so cosy and warm, and accompanied with a tall glass of milk it will make the tummy sing with happiness!
I thought they originated from Medieval Europe, but it turns out it was Armenian monks that brought it there.
The spices, oh the spices! It's like delicious medicine! It tastes and feels so right and wholesome for the body.

I adapted the recipe from Martha Stewart's Cookies, but you can also find it on Everyday Food.
The original recipe required molasses, but I used date molasses, which was nothing short of excellent.
I found the cookies best plain with cold milk, but you can decorate as you please.


5 1/2 cups flour, plus more for work surface
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly ground nutmeg
1 cup butter, soft
1 cup packed dark-brown sugar
2 large eggs
1 cup molasses (I used date molasses)


Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.
Mix in spices and salt, then eggs and molasses.
Reduce speed to low. Add flour mixture; mix until just combined.

Divide dough into thirds; wrap each in plastic.
Refrigerate until cold, about 1 hour.

Preheat oven to 350 degrees.
Roll out dough on a lightly floured work surface to a 1/4-inch thick.
Cut into whatever cookie cutter shape you like.
Space 2 inches apart on baking sheets lined with parchment paper, and freeze until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes.
Let cool on sheets on wire racks.

Decorate as desired when completely cooled.
Note: Store cookies between layers of parchment in an airtight container at room temperature up to a week.

 صحة و عافية

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