Wednesday, December 22, 2010

Recipe Tutorial: Gingerbread Cookies (The Whole Grain Version)


Lisa Lancaster, owner of Baked in Maine based in Hallowell, Maine, shares some delicious and mouth-watering recipes on her blog and her facebook page. The recipes are easy to follow with gorgeous photographs. If you're not the baking type or simply don't have time then visit her Etsy shop and purchase your favorite baked goods made fresh for your order. There you'll find everything from Red Velvet Whoopie Pies to Italian Amaretto Biscotti and more. And don't forget to follow her on Twitter!

Today she shares with us her recipe for Whole Grain Gingerbread Cookies just in time for the holidays! Enjoy!

Ingredients:

Dough:

  • 2 cups unbleached all-purpose flour
  • 2 cups white whole wheat or whole wheat pastry flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 lb unsalted butter or Smart Balance
  • 2/3 cup brown sugar
  • 2 large eggs
  • 2/3 cup molasses

Icing:

  • 2 cups confectioners’ sugar
  • 1 tablespoon of milk
  • 1 teaspoon of corn syrup, to harden it up (optional)
  • 1/2 teaspoon vanilla (optional)
  • 1/2 teaspoon lemon extract (optional)
  • 1/2 teaspoon almond, my fav. (optional)
  • *1 bag of Red Hot’s, raisins or whatever… (decorations)

Directions:

Prepare 2 cookie sheets with parchment or cooking spray.

  1. Using your mixer, cream the butter and sugar. Beat in eggs and molasses.
  2. In a separate bowl, whisk together the remaining ingredients; and add to the mixer with a large spoon, mixing well.
  3. Wrap dough in plastic wrap and refrigerate overnight or a minimum of 2 hours.
  4. Roll the dough out on a floured surface (try to use as little flour as possible) to about 1/8″ thick. Using a large cookie cutter (I use a 3 1/2″ gingerbread man), cut out cookies, and place on cookie sheets. Roll out dough scraps and repeat, be careful not to overwork the dough.
  5. Bake @ 350 degrees for 8 to 10 minutes or until edges begin to brown slightly. Remove cookie sheets from the oven and allow the cookies to cool for a few minutes on the sheet before carefully removing them to cool on a wire rack before decorating.
  6. Mix up the icing with a whisk (or mixer). Use a pastry bag or a plastic baggie with a tiny tip of the corner snipped off.
  7. Decorate with icing, raisins and Red Hots. Or use whatever you like.
  8. * 1 tablespoon of meringue powder or egg whites will make a firm “Royal Icing”

Have fun!

To order Gingerbread Cookies from Baked in Maine:

http://www.etsy.com/listing/36606819/holiday-gingerbread-christmas-cookies-by



And check out her Tote Bag Giveaway offer, too!

2 comments:

ArtSnark said...

Sounds (& looks) yummy. Will have to check out that site. Hope you have a very Merry Christmas

Sweetland Retreat said...

Thank you, Stacey! Have a Merry Christmas!!