Wednesday, February 9, 2011

Dreamy Recipe For Gingerbread

Gingerbread Recipe

I rarely share a cookie recipe form the B&B, but several of our guests asked if I would share this one! This recipe will be one that you will want to add to your "fav" list!

2 C whipping cream
1 tsp vanilla
2 1/2 C brown sugar (packed)
2 T baking soda
3 tsp ginger
2 tsp curry powder
3 tsp grated lemon peel
2 tsp cinnamon
1/2 tsp salt
1 1/3 C molasses
6-8 C of flour

Whip the cream until it is nice and stiff. Beat in the vanilla. Combine the sugar, lemon peel, spices and salt. Stir in the molasses. Fold in the whipped cream. Gradually add the flour. The dough will be stiff, the more of the flour that you add, the more you will find that your hands are the most effective mixing tools. If you don't add all 8 cups, the dough will tend to spread as it is cooked and your cookie shapes will too. Cover the dough and chill for at least 30 minutes. Roll the dough out on a lightly floured board to about 1/4" thick. Bake at 400 degrees for 6-12 minutes...that is the range for soft to crispy.

Things to consider:
  • These are great for valentine's day, dipped in chocolate after baking. A very popular recipe here at American Country B&B.
  • This recipe makes a good number of cookies, depending on the size of the cutter
  • I once made a child sized cookie from this recipe and frosted it in a patchwork design
  • If you add less flour, these also make a great small gingersnap, if the dough is shaped into little rounds, about teaspoon size.

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