Thursday, December 15, 2016

Gingerbread Cookie Dough

This Dough is for Cut Out Cookies.

Transfer Icing into Plastic Bottles to apply it easier.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.
Add to Royal Icing to create Holiday Colors.

Gingerbread Cookies Dough and Royal Icing.

6 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
16 TBS Butter, room temperature
1 C Dark Brown Sugar
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Black Pepper
1 1/2 tsp Salt
2 Large Eggs
1 C Lyle's Black Treacle

This is the product I use instead of Molasses.
The taste is incredible.

1 - Recipe of Royal Icing to follow.

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans
Parchment Paper
Holiday Cookie Cutters

In a Large Mixing Bowl, sift together:
Baking Soda
Baking Powder
Whisk well, set aside.

In a Stand Mixer with a Paddle Attachment:
Beat until Creamy Smooth.

Black Pepper
Beat until well incorporated.

Beat until incorporated.

Slowly Add, on Slow Speed:
Mix just until combined and forms a Dough.

Divide into Thirds.
Wrap in Plastic Wrap.
Refrigerate 1 Hour.

Roll each portion of dough  (one at a time) between 2 layers of Parchment Paper until 1/8" thick.
Remove the top layer of Paper.
Cut out desired shapes with Cookie Cutters.
Remove the excess Dough, leaving the cut out cookies on the Parchment Paper.
Slide the Paper onto a Sheet Pan.
Bake 20 minutes.

Remove Pan to a Rack to Cool Completely.
Repeat with remaining Dough.

Decorate with Royal Icing.

2 Large Eggs Whites
4 C Sifted Confectioner's Sugar
The Juice of 1 Lemon.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Beat until Stiff.

Lemon Juice
Beat for 1 Minute.

If too Thick, add additional Egg White.
If too Thin, add additional Confectioner's Sugar.
Store the Icing in an airtight container for up to 3 days.

Christmas in the Kitchen!

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