Friday, October 28, 2011

Gingerbread cookies with vanilla frosting :-)

For the cookies:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, divided (half soft, half melted)
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 3/4 cup brown sugar dissolved in 1/4 cup hot water
  • 1/4 cup white sugar

  1. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  2. In a large bowl, cream together the two butters and 1 cup sugar until light and creamy. Beat in the egg until it is well-incorporated, then stir in the water and the brown sugar once it is dissolved in the hot water.
  3. Gradually stir in the sifted ingredients into the mixture.
  4. Cover dough in foil or some kind of wrapping and refrigerate for at least 1 hour.
  5. When ready, take out. Dough should not be firm but not as sticky as it was when you put it in the fridge. Preheat oven to 350 degrees and lightly grease baking pan with no-stick cooking spray.
  6. In a small bowl, dump 1/4 cup of white sugar. With floured or greased hands (so the dough doesn’t stick easily) roll the dough into walnut sized balls or as desired (I did mine half the size). Then roll the balls into the bowl of white sugar until fully coated. Place cookies 2 inches apart on baking sheet and flatten slightly with the back of a lightly greased cup.
  7. Bake for 10 minutes in oven. Let cookies cool on the pan for about 5 minutes before removing
For the frosting:
1/2 cup shortening

  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons warm water
  • 1 (16 ounce) package confectioners' sugar

  • In a large bowl, combine shortening, salt, vanilla, water and confectioners' sugar. Beat until light and fluffy.

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