Friday, November 2, 2007

Gingerbread Hearts

You do NEED a good gingerbread cookie recipe, right?

In a large mixing bowl, beat together:
3/4 cup butter, softened with an electric mixer for 30 seconds.
Add:3/4 cup brown sugar
2 teaspoons ground ginger (or 2 tablespoons fresh, if you have it)
1 1/2 teaspoons finely ground black pepper
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon and
1/4 teaspoon nutmeg.
Beat until combined, scraping down the sides of the bowl once in a while.
Beat in: 1 eggand 1/3 cup molasses (that's where the iron comes from).
Beat in as much of 2 3/4 cups flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half, cover and chill for 4 to 24 hours.

Grease a large cookie sheet OR line with parchment paper. On a lightly floured surface, roll half the dough at a time until it's 1/4 inch thick. Flour your cookie cutters and cut our dough.
Bake in a 350 oven for 10 minutes or until the cookies look dry. Transfer to a wire rack (or a clean tea towel on your table, whatever) and let them cool down before stuffing them into your mouth.

1 comment:

spaz said...

Beck, I'm a friend of Joy in Chaos and she directed me to your site when I asked her for a gingerbread cookie recipe. MyGirl and I made these this week and they are delicious! I've never made gingerbread cookies (mostly because I don't usually care for them) but these are AWESOME. The spices are subtle and they just melt in your mouth. I will be making these all times of the year, not just Christmas. :) Thank you so much for sharing! MyGirl's first grade class will love decorating them and eating them.