These perfect little bursts of autumn are another recipe from Allysa Torey's The Complete Magnolia Bakery Cookbook. I brought them up to my dad's house for a lovely visit last weekend. I have made these without the icing & they are darn good, but the icing kind of completes the whole ginger-cookie-deal for me. I also added some grated nutmeg into the icing for a little kick.
Iced Ginger Cookies
Rolling the dough into little balls help make the perfect shape...also wet your hands so the dough does not stick to them.2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil (preferably canola)
1 cup sugar plus 1 tablespoon (for sprinkling)
1 organic egg, at room temperature
1/2 cup light unsulphured molasses
For the Icing :
1/2 cup confectioner's sugar, sifted
1 tablespoon solid vegetable shortening
2 teaspoons water
- Preheat over to 350 degrees.
- In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside.
- In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses, and beat well.
- Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
- Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
- To make the icing: Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use.
- When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.
1 comment:
great pics hun
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