GIN­GER­BREAD CUTOUT COOK­IES

Canadian Living - - COOK & EAT | A DATE WITH DOUGH -

MAKES ABOUT 30 COOK­IES HANDS-ON TIME 50 MIN­UTES RE­FRIG­ER­A­TION TIME 1½ HOURS TO­TAL TIME 3 HOURS ⅓ cup un­salted but­ter, soft­ened 1 cup gran­u­lated sugar 1 large egg ⅓ cup fancy or cook­ing mo­lasses 2¾ cups all-pur­pose flour 1½ tsp ground ginger 1 tsp cin­na­mon ½ tsp bak­ing soda ¼ tsp ground cloves pinch salt Royal Ic­ing 7½ tsp wa­ter 4½ tsp meringue pow­der 1¾ cups ic­ing sugar Pre­heat oven to 350°F. Line 2 rim­less bak­ing sheets with parch­ment pa­per. In large bowl, beat but­ter with sugar un­til u y; beat in egg and mo­lasses un­til com­bined. In sep­a­rate bowl, whisk to­gether our, ginger, cin­na­mon, bak­ing soda, cloves and salt; stir into but­ter mix­ture just un­til com­bined.

hape dough into 2 discs; wrap in plas­tic wrap and re­frig­er­ate for 1 hour. Let discs stand at room tem­per­a­ture un­til soft enough to roll out, about 10 min­utes.

Be­tween waxed or parch­ment pa­per, roll out dough to -inch thick­ness; us­ing fes­tive cookie cut­ters, cut out shapes, rerolling scraps as nec­es­sary. rrange, 1 inch apart, on pre­pared pans. Re­frig­er­ate un­til rm, about 20 min­utes.

Bake, 1 sheet at a time, un­til rm, 10 to 12 min­utes. Let cool on pans for 2 min­utes. Trans­fer to racks; let cool com­pletely.

Royal Ic­ing In bowl, beat wa­ter with meringue pow­der un­til foamy, about 2 min­utes. Beat in ic­ing sugar un­til sti and glossy, about min­utes. poon into pip­ing bag tted with small plain tip; pipe de­sired de­sign onto cook­ies. Let stand un­til dry, about 20 min­utes.

PER COOKIE about 109 cal, 2 g pro, 2 g to­tal fat (1 g sat. fat), 21 g carb (trace di­etary fi­bre, 13 g sugar), 11 mg chol, 24 mg sodium, 64 mg potas­sium. % RDI: 1% cal­cium, 5% iron, 2% vit A, 7% fo­late.

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