GINGERBREAD BELLS
Underneath the beautiful icing (the pattern is created with a toothpick!) are the most irresistible gingerbread cookies spiced with ginger, cinnamon, and cloves and sweetened with brown sugar and molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 3 dozen
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl, using an electric mixer, beat brown sugar and butter on medium-high until light and fluffy, 3 minutes. Add egg and molasses and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 3 1/2-inch bell-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets.
- Bake until cookies are firm and edges begin to brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
- In a large bowl, using mixer, beat confectioners' sugar, egg whites, and cream of tartar on low until combined. With mixer on high, beat until icing is whipped and opaque, 4 minutes. Thin with water as needed to make a stiff but spreadable icing. Divide icing among bowls; tint with food coloring. Transfer icings to large separate zip-top bags and snip 1/8-inch hole in one corner of each bag. Frost cookies in one color, then pipe horizontal lines in a different color; drag a toothpick up and down through lines. Let sit until icing is set, 2 hours.
Nutrition Facts : Calories 368 g, Fat 6 g, Fiber 1 g, Protein 4 g, SaturatedFat 3 g
GINGERBREAD RECIPE
Steps:
- In a mixing bowl, on medium speed, cream together the butter, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Add the molasses, mixing until incorporated. Add the flour, 1 cup at a time, and mix each cup until just combined. With the mixer running, slowly add the water. Spread the dough out on a sheet pan, cover it tightly with plastic wrap and refrigerate it until you're ready to roll it out (ideally overnight, three hours minimum).
- Keep gingerbread cool while working with it. Dust with flour to avoid sticking. Brush away excess flour after cutting.
- Roll out dough to 1/4-inch thickness. Apply even pressure on rolling pin to avoid variance in thickness. Cut out house pieces using your cardboard templates. A dough wheel works best. Use a paring knife for corners.
- Bake pieces in a preheated 350 degree oven for approximately 20 minutes or until dough is set well. Crisp gingerbread is a must for a lasting structure. Allow pieces to cool completely before assembly-overnight is ideal. If pans are not level transfer warm pieces carefully onto the counter surface so they set completely flat.
- In the bowl of a mixer, blend the above ingredients together and mix on medium-high speed for 3 minutes. Keep covered with a damp towel to prevent a crust from forming on the icing.
- ASSEMBLY FOR GINGERBREAD HOUSES: Windows should be decorated before assembly. Colored flow icing, crushed candies, melted leaf gelatin, marzipan, etc.
- Mix royal icing and keep covered with a damp towel. Assemble house on the a 12-inch round base of your choice. Start with a front piece and a side piece using royal icing liberally on the inside. The 2 pieces should stand without assistance. Assemble remaining pieces in the same fashion. Roof pieces may need support to counteract gravity, sugar boxes, soda cans work well.
- Time to decorate your house. Necco wafers make excellent roof shingles. Chocolate covered raisins will build a chimney. Red hots, jelly beans, chocolate chips, gummi bears -- use your imagination in the candy aisle.
- Finish with royal icing and dust with snow-donut sugar looks best.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
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