Yesterday, we brought some gingerbread cookies that I had baked to the office. It was nice to have some Christmas cheer a bit early, and the cookies were very well received!
Are you baking already for the holiday season? If you have a favorite recipe that you’d like to share, leave it as a comment here on the VOX Daily blog and get some extra publicity for your voice.
Jay liked the cookies so much that he asked me for the recipe.
While I was emailing the recipe to him, it struck me that perhaps you too would like to make gingerbread cookies, or at perhaps find out what Voices.com gingerbread cookies are like.
I got the recipe from Fine Cooking magazine. I bought it last year when I was taking my first stab at gingerbread and Christmas baking in general to prepare for a party we were hosting.
Without further adieu, here is the recipe that rocked the office this week:
Yields about 3 dozen 4-inch tall gingerbread people
14 1/2 oz. (3 cups plus 2 Tbs) unbleached all-purpose flour
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. baking soda (I used baking powder instead…)
1/2 tsp. ground cloves
1/2 tsp. table salt
3/4 lb. (1 1/2 cups) unsalted butter, softened at room temperature
1 cup very firmly packed light brown sugar
1/4 cup molasses (fancy or cooking molasses is fine)
1 large egg
1. Sift together the flour, cinnamon, ginger, baking soda, cloves and salt.
2. Using a stand alone mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes.
3. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula.
4. With the mixer on low speed, slowly add the flour until blended.
5. Divide the dough, wrap each half in plastic (saran wrap is fine) and chill for about 1 hour until firm enough to roll (overnight is OK too).
6. Position on a rack in the center of the oven; heat the oven to 350 degrees Fahrenheit.
7. Lay each piece of dough between two long sheets of parchment or wax paper. If the dough is very firm, let it sit until it becomes pliable (or, easily rolled).
8. Roll it to about 1/8 inch thick – be sure that they are at least that thick to prevent flatness and burning 🙂
9. Peel off the top layer of paper and cut out cookies with a cookie cutter.
10. Put the sheet of dough into the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to un-greased cookie sheets (space them about 2 inches apart).
11. Gather and re-roll the scraps.
12. Bake until the edges are golden brown, 10 to 12 minutes. (I advise that you stay closer to 10 and keep a close eye on them).
Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.
The cookies can be stored in an airtight container for three or four days.
Do you have a favorite recipe that you would like to share with us?
Leave a comment on the blog and detail your favorite recipe, or send it to me via email. We’ll compile the recipes and make them available just in time for the holidays.
As a gift to you, we’ll include a brief (15 words or less) description of your voice and link to your Voices.com website from your recipe listing. This document will be available for clients to download as well as your colleagues and visitors to the site.
P.S. A press release will follow to help promote the project. Your name may appear in the press release, but you’ve got to send in your recipe and soon – time is ticking – gett’em to me by the end of this week (send in by December 15th)!