How To make 1993 1st Place: Ginger Cookies
1 c Granulated sugar
1/2 c Dark corn syrup
1/2 c Water
1 tb Ground ginger
2 ts Cinnamon
2 ts Ground cloves
1 c Unsalted butter or margarine
4 c All-purpose flour
1 1/2 ts Baking soda
Liquid food coloring, If desired
time: 7 minutes 1. Put sugar, syrup, water, ginger, cinnamon and cloves into a large
saucepan. Cook and stir over medium heat until mixture boils and sugar dissolves. Remove from heat. Add butter. Stir until butter is melted and mixture is no longer very hot. 2. Mix flour and baking soda. Gradually add flour mixture to butter
mixture and stir to blend thoroughly. Dough will have a soft texture. Place dough in an airtight container and refrigerate overnight or at least 12 hours or as long as 1 week. 3. Heat oven to 375 degrees. Remove about one-sixth of the dough and
knead it until it is slightly softened. Roll dough directly onto ungreased cookie sheets until it is about 1/4-inch thick. Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie. Remove excess dough by lifting it and peeling it away. Scraps of dough can be kneaded together and re-rolled. 4. Bake until golden brown, about 7 minutes. Allow cookies to cool
slightly and become crisp before removing them from the cookie sheet. Cool thoroughly on wire racks. If desired, you may "paint" the cooled cookies using a clean, small paintbrush and food coloring that has been watered down slightly. Store cookies in airtight containers. Note: After the 12-hour resting period, this cookie dough can be hand-molded like clay
rolled, pinched, poked and pressed:
and it will keep its shape, expanding slightly while baking. Thin cookies will become brown and bake quickly, large and thick shapes will require longer baking. Can be cut into any shape desired but make the cookies uniformly thick. The microwave oven can be used to cook the sugar mixture in step 1. Judith Taylor, Highland Park from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993 -----
How To make 1993 1st Place: Ginger Cookies's Videos
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GingerBread Cookies,
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GingerBread Cookies
Gingerbread cookies, which remind children of the “Gingerbread Man” they have read in their fairy tales books is a must-bake recipe for Christmas ! With the zesty flavour of ginger and spices, these cookies are just right for the winter season. They leave a warm flavour lingering on your palate, and a comforting warmth in your heart too! You can make the cookies in any shape you desire, but to match the original, cut them in the shape of small gingerbread men (you get readymade cookie cutters in this shape), and let your kids make the icing in the form of eyes, nose, collar and buttons on the figure after the cookies are baked! Lots of good fun and a memorable flavour make the Gingerbread Cookie an all-time favourite across the world!
Preparation Time: 10 minutes.
Cooking Time: Nil.
Makes 26 cookies.
Baking Temperature: 180°C (360° F).
Baking Time: 17 minutes.
For the cookies
1 cup plain flour (maida)
¼ cup soft butter
¼ cup brown sugar
¼ cup honey
½ tsp baking powder
½ tsp baking soda
1 tsp dried ginger (soonth) powder
1 tsp cinnamon (dalchini) powder
¼ tsp cloves (laung / lavang) powder
¼ tsp nutmeg (jaiphal) powder
Plain flour (maida) for rolling
For the Icing
2 tbsp icing sugar
1 tsp water
For the cookies
1. Combine the butter, brown sugar and honey in a deep bowl and mix well using a whisk for 1 to 2 minutes.
2. Add the baking powder, baking soda, dried ginger powder, cinnamon powder, cloves powder and nutmeg powder and mix well using a whisk.
3. Add the plain flour, mix well and knead it into a dough. Do not add any water.
4. Cover it with a lid and refrigerate it for 30 minutes.
5. Place the dough on a flat, dry surface dusted with plain flour and roll into a 200 mm. (8) diameter circle.
6. Cut it using a cookie cutter, in desired shape.
7. Keep doing till the dough is over and you get 26 cookies in total.
8. Place 13 cookies on a baking tray and bake it in a pre-heated oven at 180°C (360° F) for 12 minutes.
9. Repeat step 8 to bake one more batch. Cool completely. Keep aside.
For the icing
1. Combine the sugar and water in a small bowl and mix well.
2. Pour it in a small piping bag.
How to proceed
1. Place all the cookies, on a clean dry surface and decorate it using the icing as desired.
2. Allow it to dry for 10 minutes.
Serve immediately or store it in an airtight container.
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