Sunday, December 21, 2014
Cookies Martha Would Love.
Of course, all the fancy decorations in the world can't hide a bad cookie. So I used my patented unique to me gingerbread recipe which never fails:
*Two sticks of butter creamed together with two cups of granulated sugar.
* Add two eggs and at least 1/2 cup of dark molasses. Go ahead, throw a little extra in...
* Now, add 1/2 tsp each salt, baking powder, ground cardamom, cinnamon. Add 1/4 tsp ground cloves and allspice. Add 1 teaspoon pumpkin pie spice, plus 1 teaspoon of ground ginger.
* Slowly mix in three and a half cups of flour.
* When combined, pop dough into the fridge to chill at least a couple of hours. It'll keep in there, covered, for a couple days in case you don't have time to roll and cut your cookies straightaway. Use a little flour on the rolling pin and on your rolling surface to keep the buttery dough from sticking like crazy--it helps to keep the dough on the cool side when you're working with it, so popping it into the fridge between batches is a good plan.
Tah dah. It makes for a deliciously crisp cookie with a lovely spice flavor. Roll out fairly thick, and bake for about 10 minutes. Cool completely, and then go nuts decorating.