Raleigh Tavern Gingerbread Cookies Food

OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

Steps:

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Set aside.
• In a large bowl, whisk together sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
• Add softened butter, evaporated milk, and molasses. With an electric mixer, start on the lowest speed so that the liquid doesn't splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
• With the mixer on low speed, gradually add 4 cups of flour (one cup at a time), mixing until the flour is incorporated.
• The dough should be stiff enough to handle without sticking to your fingers, so if it's still too wet and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together.
• When the dough is smooth, roll it out to ½-inch thickness on a very well-floured surface.
• Use a 2 ½-inch round biscuit cutter (or other cookie cutter) to cut the dough into round shapes. Continue to add as much flour as necessary to the dough, the rolling pin, and the cookie cutters to prevent the dough from sticking. Place shapes onto prepared baking sheets.
• Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them for too long or they will become hard and crispy. To maintain the soft, chewy, cake-like texture, pull them out of the often while they're still soft and let them firm up slightly while they cool.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

BASIC GINGERBREAD COOKIES

Steps:

• In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With the machine on low speed, gradually add flour mixture, and beat until combined. Divide the dough into thirds, and wrap each piece of dough in plastic. Chill at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out dough to 1/8 inch thick. Cut into gingerbread boys and girls. Transfer to prepared baking sheets.
• To decorate cookies: Press currants into dough to create buttons. Bake cookies until crisp but not darkened, about 20 minutes. Transfer to a wire rack. Let cool completely.
• Decorate cooled cookies with Royal Icing.

COLONIAL WILLIAMBURG GINGER COOKIES

Steps:

• 1. Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well.
• 2. Add the melted butter/margarine, evaporated milk, and molasses. Mix well.
• 3. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers.
• 4. Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking.
• 5. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. You may roll the dough slightly thicker if you desire a taller cookie.
• 6. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10 - 12 minutes. The cookies are done if they spring back when touched.

RALEIGH TAVERN GINGERBREAD COOKIES

Steps:

• Combine sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, cream and molasses. Add vanilla and lemon zest. Mix well. Add the flour, one cup at a time, beating with flat beater. The dough should be stiff enough to handle without sticking to fingers. Add up to 1/2 cup additional flour to prevent sticking. When the dough is smooth, roll it out 1/4" thick on a floured surface and cut into rounds. Bake on parchment-lined cookie sheets in 375* oven for 10-12 minutes. The cookies are done if they spring back when touched.