Gin­ger­bread Cook­ies,

Southern Living (USA) - - Contents -

AC­TIVE 40 MIN. - TO­TAL 2 HOURS, 30 MIN.

| MAKES 4 DOZEN 3- TO 4-INCH COOK­IES|

COOK­IES

1 cup but­ter, soft­ened

1 cup gran­u­lated sugar

1⁄2 tsp. bak­ing soda

1⁄4 cup hot wa­ter

1 cup mo­lasses 5 1⁄2 cups all-pur­pose flour, plus

more for work sur­face

1 1⁄2 Tbsp. ground gin­ger

1 1⁄2 tsp. ground cin­na­mon

1⁄4 ⁄ tsp. salt

1⁄4 tsp. ground all­spice

ROYAL IC­ING

1 (16-oz.) pkg. pow­dered sugar

3 Tbsp. meringue pow­der

6-8 Tbsp. warm wa­ter

1. Pre­pare the Cook­ies: Beat but­ter and sugar with a heavy-duty elec­tric stand mixer on medium speed un­til fluffy, about 3 min­utes. Set aside.

2. Stir to­gether bak­ing soda and hot wa­ter in a bowl un­til dis­solved; stir in mo­lasses.

3. Stir to­gether flour, gin­ger, cin­na­mon, salt, and all­spice in a large bowl. Add flour mix­ture to but­ter mix­ture al­ter­nately with mo­lasses mix­ture, in 3 parts, be­gin­ning and end­ing with flour mix­ture. Beat on medium speed un­til in­cor­po­rated af­ter each ad­di­tion. Shape mix­ture into a flat disk. Wrap in plas­tic wrap; chill 1 hour.

4. Pre­heat oven to 350°F. Roll dough to 1⁄8- inch thick­ness on a lightly floured sur­face. Cut dough with 3-inch and 4-inch cookie cut­ters. Gather scraps, and reroll as de­sired. Place Cook­ies 2 inches apart on parch­ment pa­per-lined bak­ing sheets. Bake un­til edges are lightly browned, 15 to 18 min­utes. Cool on bak­ing sheets 2 min­utes; trans­fer to wire racks. Cool com­pletely, 30 min­utes.

5. Pre­pare the Royal Ic­ing: Beat pow­dered sugar, meringue pow­der, and 6 ta­ble­spoons of the warm wa­ter with an elec­tric mixer on low speed un­til blended, 1 minute. In­crease speed to medium; beat un­til smooth, 2 min­utes. Beat in re­main­ing warm wa­ter, 1⁄4 tea­spoon at a time, un­til de­sired con­sis­tency is reached.

6. Spoon Royal Ic­ing into a small zi­plock plas­tic freezer bag with 1 cor­ner snipped; pipe on Cook­ies.

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