GINGERBREAD COOKIES 1 December 2012 Wilmette Public Library
ABOUT GINGERBREAD Similar to a ordinary rolled cookie but brown sugar and molasses are used instead of white sugar. First brought to Europe in around 700CE by an Armenian monk who popularized it among Catholic priests and nuns. By the 1700’s it had become popularized in the Netherlands and was taken up also by the British Isles.
ABOUT GINGERBREAD II Rather than cookies or houses, gingerbread was originally made mostly in heart shaped (heavy) cakes, painted and placed in windows. Over time, European and then American bakers popularized them as cookies – and especially close to Christmas, as tree ornaments. Gingerbread houses were first popularized in Germany (as they already used a firmer dough with more flour) and then Britain.
DOUGH INGRDIENTS ½ cup butter 2/3 cup packed brown sugar 1 egg 1/3 cup molasses 2 ¾ cups AP Flour 1 tsp baking soda 2 tsp cinnamon 1 tsp ginger ½ tsp nutmeg
Making the Dough Preheat oven to 375F. Cream the (soft, not melted) butter. Add brown sugar and cream. Scrape down. Mix in egg. Scrape down. Whisk dry ingredients in separate bowl. Switch to dough hook and add to wet ingredients. Scraping down as needed. Bake 6-8 minutes.
The Icing - Buttercream 1/3 cup softened butter 2 cups powdered sugar 1 Tbsp Milk 1 tsp. good vanilla To make: Cream the butter. Add half the sugar. Whip. Scrape down bowl. Add milk. Whip. Scrape down bowl. Add vanilla. Scrape down bowl. Proceed.
The Icing - Royal 2 large egg whites 2 ¾ cups powdered sugar To make: Whip egg whites and half of sugar until combined. Scrape down. Add rest of sugar. Whip until stiff peaks form. This can take several minutes. Don’t fret.
Gingerbread Houses See handout Extra-advice: www.crumblekitchen.blogspot.com
How to Decorate Cookies Best place for ideas: GOOGLE Google gingerbread cookies and hit “Images” There’s no wrong way to decorate these Use your imagination