OLD-FASH­IONED GIN­GER­BREAD

Grand Magazine - - HOLIDAY TREATS -

Makes three dozen small or 18 large cook­ies

These clas­sic cut-out cook­ies are a hol­i­day tra­di­tion. Whether you opt for sim­ple shapes or an in­tri­cate gin­ger­bread house, the sim­ple egg-white ic­ing is the fin­ish­ing touch.

Cookie dough

½ cup (125 ml) but­ter, room tem­per­a­ture ¾ cup (180 ml) packed brown sugar ¼ cup (60 ml) fancy mo­lasses 1 egg 2½ cups (625 ml) all-pur­pose flour 1 ta­ble­spoon (15 ml) ground ginger 1 tea­spoon (5 ml) cin­na­mon 1 tea­spoon (5 ml) cloves 1 tea­spoon (5 ml) bak­ing soda ½ tea­spoon (2.5 ml) fine sea salt

Ic­ing

4 cups (1L) sifted ic­ing sugar 3 egg whites (or pas­teur­ized egg whites) ½ tea­spoon (2.5 ml) cream of tar­tar

Cookie dough

1. In a stand mixer fit­ted with a pad­dle or a large bowl us­ing an elec­tric mixer, beat the but­ter and sugar to­gether un­til light. Beat in the mo­lasses and egg.

2. In a medium bowl, whisk to­gether the flour, ginger, cin­na­mon, cloves, bak­ing soda, and salt. Slowly add the spiced flour to the but­ter mix­ture and blend un­til the dough comes to­gether. Knead dough un­til it forms a ball. Form into a flat disk, cover with plas­tic, and chill for 30 min­utes. (Dough can be chilled for up to three days.)

3. Pre­heat oven to 350°F (175°F) and line bak­ing sheets with parch­ment. Let dough sit at room tem­per­a­ture to soften be­fore rolling be­tween two sheets of parch­ment to one quar­ter-inch thick. Cut into shapes, re-rolling scraps as nec­es­sary. Place cook­ies on bak­ing sheets.

4. Chill 10 min­utes be­fore bak­ing for 10 to 15 min­utes or un­til cen­tres are firm when lightly touched. Trans­fer cook­ies to wire racks to cool be­fore ic­ing.

Ic­ing

1. In a stand mixer fit­ted with a whisk, or a large bowl us­ing an elec­tric beater, whip the ic­ing sugar, egg whites, and cream of tar­tar on high un­til thick, about five to eight min­utes.

2. Fill pip­ing bag fit­ted with a small round tip, or a plas­tic bag with the cor­ner snipped. Place plas­tic wrap di­rectly on the sur­face of any re­main­ing ic­ing sugar to pre­vent dry­ing out.

3. Pipe onto cooled cook­ies. Ic­ing will har­den once set.

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