Wednesday, October 10, 2012

Gingerbread Cookies

Here's our second dessert recipe for National Dessert month. 

This is a recipe that comes from our summer vacation. We went to Nauvoo, Illinois. Nauvoo is a little pioneer town, and they do things in pioneer ways. There is a little replica of an actual bakery that would have been there in the 1840's and they make cookies to let people sample there using a recipe that would have been used in the 1840's.  MMmmmm, they were soooo good! We had to sample them several times. We couldn't resist buying a little gingerbread boy cookie cutter to make our cookies look the same as they did in Nauvoo. As you can tell from the picture, they turned out really cute! I wasn't sure they would taste the same way when I made them at home, but they were really great! I can't wait to make these again!

Gingerbread Cookies

2 tsp cinnamon
1/2 tsp cloves
2 tsp ginger
3/4 cup oil
2 eggs
1 cup molasses
1 1/4 cup sugar
1/2 cup hot water
6 1/2 cup flour
1 tsp baking soda
1/2 tsp salt

Mix together cinnamon, cloves and ginger. Set aside. Spray your mixing bowl with cooking spray before adding your ingredients so that the dough will come out more easily when you're ready to roll it our! Cream together oil, eggs, molasses. and sugar in the mixing bowl of your stand mixer. Then add 1/2 cup water (I actually forgot to add this here and was wondering why my dough was so dry, so I added it very last and it did work. So if you mess up like I did, it will still be okay, but I do recommend adding it here!) In a separate bowl combine flour, baking soda, salt and the spice mixture you set aside earlier. Add the dry ingredients to the wet ingredients, mix until combined, you can add more flour if your dough seems too wet. Refrigerate your dough overnight. 

Roll out chilled dough on a floured surface, I like to use this mat. Use a cookie cutter to cut out shapes. Bake at 350 degrees for 7-8 minutes for soft cookies; 9-10 minutes for crisp cookies. These cookies freeze great! Freezing them actually makes them softer and the flavors of the spices become more pronounced. 

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