St. Johns December Newsletter P1_STM77597 December Newsletter | Page 8

RECIPE FROM THE CHEF
FA L L 2 0 1 8
CHRISTMAS
GINGERBREAD COOKIES
Ingredients:
3 cups all-purpose 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
6 tablespoons unsalted butter
3⁄4 cup dark brown sugar
1 large egg
1⁄2 cup molasses
2 teaspoons vanilla
Directions:
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and
cloves until well blended.
In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add
molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients
until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at
least 2 hours or up to 8 hours. Preheat oven to 375 degrees. Prepare baking sheets by lining
with parchment paper.
Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and
rolling pin.Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking. Cut out
cookies with desired cutter-- the ginger bread man is the favorite of course. Space cookies 1
1/2-inches apart.
Bake 1 sheet at a time for 7-10. Remove
cookie sheet from oven and allow the
cookies to stand until the cookies are
firm enough to move to a wire rack.
After cookies are cool you may
decorate them any way you like.
8
Chef
Burgin