Cookies, Gingerbread 

Soft and thick cookies with crunchy frosting!

Frost with either cookie frosting (listed as its own recipe.)

Recipe made 24  4 1/2 inch large cut cookies from EACH disc. So 4 dozen total cookies from this recipe.

The smaller cookie cutters fit many on each disk and made very few rollouts.
in 4 qt saucepan bring to a boil:
10 oz (1 1/3 c) brown sugar
16 oz molasses
1 T powdered ginger (or freshly grated ginger)
1 T cinnamon
2 t ground cloves

In Bosch mixer with dough hook put:
1 1/4 c softened unsalted butter (2 sticks and 1/2 stick)

Stir soda (it will foam up) into spices:
1 T and 1 t baking soda

Immediately pour into mixer bowl containing butter and mix well. Beat in:
2 eggs until thoroughly mixed.

Stir in:
40 oz (8 c) whole wheat pastry flour

Mix thoroughly, scraping the sides of the bowl to make a soft dough that forms a ball (adheres to itself) and cleans the sides and is shiny.  

Divide dough into two discs and refrigerate  overnight to soften the wheat flour and allow the spices to marry. The day you want to bake allow time to bring it back to room temp to roll.

The dough is stiff and shiny and will roll out on the counter without any flour just fine. That way the rerolls will still be nice and tender. Leave pretty thick. Don't put them too close as they do puff.

Bake 10 minutes at 325* on a very lightly greased baking sheet.

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