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This makes a lot of little cookies! Mini figure to help indicate size.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed (dark brown is fine)
- 1 large egg
- 1 cup almond flour
- 2.5 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Cream butter and sugar until fluffy. (I use a stand mixer, paddle attachment.)
- Add egg and almond flour.
- Is another bowl, mix flour, baking powder, baking soda, and all the spices.
- Blend the dry ingredients into the creamed mixture in thirds, scraping between additions.
- Wrap the dough in plastic wrap. At this point, you can refrigerate for up to a week, or freeze up to a month.
- When ready to bake: Thaw the dough if necessary and let sit at room temperature for about a half hour.
- Preheat the oven to 375.
- Cut off a portion of the dough and make slim ropes, about ½-inch thick.
- Place the ropes on an ungreased cookie sheet.
- Cut ropes into ¼-inch pieces with a sharp knife.
- Separate the pieces.
- Bake for 10 minutes until the cookies are lightly browned and dry (check at 8 minutes, our oven temperature is not reliable).
Stamped Ginger Cookies
Do I like this? I don't know. I felt that there was too much molasses. I made them to experiment with the cookie stamp.
- 3 3/4 cups flour (450 grams all purpose flour)
- 1 tbsp cocoa
- 1 tbsp ginger
- 2 tsp ground cloves
- 3 tsp cinnamon
- 1 1/2 tsp salt
- 1 cup unsalted butter; room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup molasses (I may cut back on this)
- Sift together flour, spices, and salt in a medium mixing bowl and set aside.
- In mixer, cream butter and sugar on medium speed until light and creamy.
- Scrape sides, add the egg.
- Mix thoroughly.
- Add molasses, scrape again.
- With mixer on low add flour mixture and blend thoroughly.
- Refrigerate for at least two hours but less than a day.
- Preheat oven to 350 degrees.
- Spoon dough into golf sized balls.
- Roll into balls in your hands and then roll in sugar before placing on cookie sheet.
- Press with stamps until you begin to see dough coming out of the edges.
- Bake for 18 minutes.
* Modified from a Nordic Ware recipe.
This recipe makes soft (gluten-free) gingerbread cut-out cookies
- 2 1/4 cups (347g) Gluten-Free measure-for-measure flour (ensure it has xanthan gum)
- 1 cup (96g) almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 6 tablespoons (85g) butter, softened
- 1/2 cup (106g) brown sugar
- 1 large egg
- 1/2 cup (170g) molasses
- 1 teaspoon vanilla
- Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.I Inthe the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.
- Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don't mix on high speed at this point; you want to avoid adding air to the dough.
- Add the dry ingredients, and blend on low speed until incorporated.
- Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight.
- Preheat your oven to 350°F.
- Remove the the dough from the refrigerator and roll disks out about 1/4" thick.
- Cut the dough with your choice of cutters, and place on a parchment-lined baking sheet.
- Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.
- Allow to cool completely before decorating with royal icing and candies or dried fruit.
Yield: 24 to 30 cookies depending on cookie cutters
*adapted from King Arthur Flour recipes
Ok, maybe not a cookie, but a fun sweet treat to make for the holidays (or anytime)!
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder 2 eggs at room temperature
- ½ cup sugar
- ½ tsp vanilla extract
- Himalayan pink salt for sprinkling
- Pre-heat oven to 350 degrees
- In medium bowl, stir flour, cocoa powder, and baking powder
- In large mixing bowl beat eggs on medium until blended. Slightly increase speed and add sugar; beat until thickened and pale in color. Add vanilla until combined
- Slowly fold the powder mixture into the wet mixture with a soft spatula. After mostly combined, fold in olive oil.
- Spray/grease pan lightly with oil and spoon or pipe batter into molds filling 3/4ths full. Bake 9 minutes.
- Remove madeleines while still hot and sprinkle Himalayan pink salt on top.
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