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  • Gingerbread Cookies

    From Ben Collver@1:124/5016 to All on Wednesday, July 12, 2023 10:46:18
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gingerbread Cookies
    Categories: Cookies
    Yield: 30 Cookies

    MMMMM--------------------------COOKIES-------------------------------
    2/3 c Vegetable oil
    3/4 c White sugar +
    1/4 c Brown sugar
    1 Egg
    1/4 c Molasses
    2 c All-purpose flour
    2 ts Baking soda
    1 ts Ground cinnamon
    1 ts Ground ginger
    1/2 ts Ground cloves
    1 1/2 ts Tea masala
    Black pepper

    MMMMM--------------------------TOPPING-------------------------------
    1/3 c White sugar; (or less)

    Preheat oven to 350 degrees F (180 degrees C).

    In a large bowl mix oil and sugar. Add egg, beat well. Stir in
    molasses, 2 cups flour, baking soda and spices. If necessary, add
    more flour to make a firm dough.

    Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3
    inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or
    until tops crack. Remove from baking sheet and cool on rack. (Note,
    cooking time can vary! Check 10 minutes on).

    MMMMM
    --- SBBSecho 3.20-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:124/5016 to All on Friday, May 10, 2024 08:42:20
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gingerbread Cookies
    Categories: Cookies
    Yield: 36 Cookies

    1 1/4 c Brown sugar
    10 ts Butter
    1/4 c Milk
    2 c Flour
    3/4 oz Fresh ginger; peeled and
    -minced (about 1" ginger
    -root)

    Combine sugar, butter, and milk in medium saucepan and cook over low
    heat, stirring frequently, just until butter is melted. Remove from
    heat. Add ginger, then stir in flour in two batches.

    To use immediately: (**)

    Scoop dough in tablespoon-sized balls. Flatten slightly with
    fingertips or bottom of a water glass.

    To roll out: (***)

    Pat dough into a disc, wrap in plastic, and refrigerate at least 2
    hours or overnight. Roll to 1/4" thickness on a floured board and cut
    out in shapes.

    Both methods:

    Bake at 350°F for 12 minutes, until bottoms are golden brown. (Tops
    will look slightly puffed but won't take on much color.) Remove from
    baking sheet and cool on a wire rack.

    Makes ~2-3 dozen cookies.

    * I halved the recipe and ended up drowning in gingerbread cookies
    – over 50 of them! Quartering the recipe makes for a more
    reasonable yield, but it can easily be scaled back up if you're in
    need of gingerbread for days.

    ** The recipe implies that the dough can be used right away. However,
    I'd added enough flour that it was starting to taste bland and the
    dough was still fairly soft and sticky. I knew I wouldn't be able to
    roll it out, so I scooped it into balls and experimented with
    flattening some of them. The flatter the discs, the better they baked
    – the scoops left round didn't have the nice bite that the thinner
    cookies did.

    *** "Paste" can stand in for our modern "pastry" in these cookbooks,
    so it didn't seem unlikely that the original could have been rolled
    and cut out. To manage this, I refrigerated the dough, which made it
    much easier to handle. In fact, it rolled and baked up beautifully
    – this is definitely my preferred method for this recipe.

    Recipe by Marissa Nicosia

    Recipe FROM:
    <https://rarecooking.com/2015/12/09/to-make-good-gengerbread/>

    MMMMM
    --- SBBSecho 3.20-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)