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My favorite gingerbread cookie. Bakes up nice and tender. From a collection of Christmas cookies published in Women's Day 1998
- 3 cups flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3⁄4 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 3⁄8 cup butter
- 3⁄4 cup packed brown sugar
- 1 large egg
- 1⁄2 cup unsulphured molasses
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon peel or 1 teaspoon orange peel
- In a medium bowl, mix flour, baking powder, baking soda, salt and spices.
- In a large bowl, beat butter, sugar and egg with mixer on medium speed until creamy. Add molasses, vanilla, and citrus peel and beat about 1 minute until smooth.
- Gradually beat in about 1/2 of the flour mixture. With a large wooden spoon, stir in remaining flour mixture until blended. Divide dough in half. Wrap and refrigerate at least 2 hours until firm or up to 4 days.
- Place 1 rack in upper third of oven. Heat to 375. Roll dough to scant 1/4 in thickness and cut cookies.
- Bake in upper third of oven 7 to 10 minutes until edges of cookies are slightly darker than centers. Cool on cookie sheets 2 minutes before removing to wire racks to cool completely.
I used filling as is. However, I cut crescent dough circles (with small brandy glass), put the filling inside, and used as individual appetizers. Baked and froze til my Open House.
These are wonderful cookies!! Even though they have a fraction of the fat of most cut-out cookies, they're big and tasty and beautifully textured (my DH thought I got them from a bakery!). I've made a half batch (24 cookies) of this recipe two times--once with orange peel and once with lemon peel (and both times with whole wheat pastry flour and sodium-free baking powder). We both prefered the taste of the cookies with lemon peel (it seemed to coordinate better with the other flavor elements). Also, I let the first batch of dough chill for 24 hours--and the second batch for 3 to 4 hours--before making the cookies; and the dough that had chilled longer was easier to roll and cut. ...but it's when the cookies are put into the oven that the real magic happens...the dough puffs up during the first several minutes of baking, then deflates shortly before they're done--creating a beautiful crackled effect on the top of each cookie (which can be accentuated with a light dusting of sugar before they're baked)! Just out of the oven (and before being refrigerated), they're nice and soft; and after about a day in the fridge, they're semi-soft. I really look forward to making these cookies at Christmas! Thanks so much for a great recipe, Chef #619406!!