Featured Cookbook

ORDER/INFO

1. Royal Icing with Fresh Egg White or with Powdered Egg White

2. Gingerbread People (Reduced Fat)

3. Springerle, Decorating and Storing Springerle

Book Description

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use book.

... (more)

Joy of Cooking: All About Cookies

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: September 2002

ISBN: 0743216806

Publisher: Scribner

Hardcover

ORDER/INFO

No one would ever guess that one of these cookies contains only 3 grams of fat. If you like, make Royal Icing to decorate the cookies.

Makes about 2 dozen 5-inch-tall cookies

• Whisk together thoroughly:

• 3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 tablespoon ground ginger

• 1 3/4 teaspoons ground cinnamon

• 1/4 teaspoon ground cloves

• Using an electric mixer beat on medium speed until well blended:

• 6 tablespoons (3/4 stick) unsalted butter, softened

• 3/4 cup packed dark brown sugar

• 1 large egg

• Add and beat until well combined:

• 1/2 cup molasses

• 2 teaspoons vanilla

• 1 teaspoon finely grated lemon zest

• Gradually stir in the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (The dough can also be stored for up to 4 days, but in this case it should be refrigerated. Return to room temperature before using.)

• To bake, position a rack in the upper third of the oven. Preheat the oven to 375 degrees. Grease cookie sheets.

• Place 1 portion of the dough on a lightly floured work surface. Very lightly sprinkle flour over the surface of the dough and dust the rolling pin. Roll out to a scant 1/4 inch thick. Lift the dough frequently and add a bit more flour to the work surface and rolling pin as necessary to prevent sticking. Cut out the cookies using a 5-inch-tall gingerbread boy or girl cutter. With a spatula, transfer them to the cookie sheets, spacing about 1 1/2 inches apart. Roll the dough scraps and continue cutting out cookies until all the dough is used.

• If desired, garnish with:

• Raisins and/or red hots, for eyes and buttons

• Bake 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.

MAKING CHRISTMAS COOKIES INTO ORNAMENTS
To prepare a cookie ornament for hanging, use a toothpick to poke a hole through the uncooked shaped dough. When the cookie is baked, remove the toothpick, wiggling it a bit if necessary to widen the hole. Loop ribbon, colored yarn or string through the hole and tie in a pretty bow.

More From This Book:

1. Royal Icing with Fresh Egg White or with Powdered Egg White

2. Gingerbread People (Reduced Fat)

3. Springerle, Decorating and Storing Springerle

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