Читать книгу Baking Favorites - Williams Sonoma - Страница 25

FOR THE COOKIES

5 cups (25 oz/780 g) all-purpose

flour, plus more for dusting

1 teaspoon baking soda

½ teaspoon kosher salt

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 cup (8 oz/250 g) unsalted butter,

at room temperature

½ cup (4 oz/125 g) granulated

sugar

½ cup (3½ oz/105 g) firmly

packed light brown sugar

1 cup (11 oz/345 g) light molasses

1 large egg

FOR THE ICING

1 cup (4 oz/125 g)

confectioners’ sugar

2 tablespoons half-and-half

½ teaspoon fresh lemon juice

DEPENDING ON SIZE,DEPENDING ON SIZE,

MAKES 25 DOZEN COOKIESMAKES 25 DOZEN COOKIES

Gingerbread Cookies

You can add colorful decorations to these classic spice cookies using nonpareils, nonmetallic

dragées, small candies, and cylindrical sprinkles. Pipe the icing onto the cookies as directed, then

use tweezers to carefully arrange the decorations on the damp icing. A dusting of sanding sugar is

also a great choice, as are dried currants and cranberries.

In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves.

Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the

butter, granulated sugar, and brown sugar on medium speed until light and fluffy,

about 3 minutes. Reduce the speed to low and gradually beat in the molasses. Add the

egg and beat until combined, about 1 minute. Stop the mixer and scrape down the

sides of the bowl. Add the flour mixture and beat on low speed until combined, about

1 minute.

Turn the dough out onto a work surface, divide into 4 equal pieces, and shape each

into a disk. Wrap separately in plastic wrap and refrigerate for at least 1 hour or up to

2 days. Let the dough soften slightly at room temperature before continuing.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a well-floured work surface, roll out 1 dough disk

1

/

4

inch (6 mm) thick. Using

gingerbread cookie cutters 3–5 inches (7.5–13 cm) tall, cut out cookies. Transfer the

cookies to the prepared baking sheet, spacing them about 1

1

/

2

inches (4 cm) apart.

Repeat with the remaining dough disks. Gather up the scraps of dough, reroll, and cut

out more cookies. If the scraps have become sticky, refrigerate for 10 minutes before

rerolling. For best results, do not roll the same piece of dough more than twice.

Bake until the cookies are lightly browned on the bottom, about 6 minutes. Transfer

the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes,

then transfer the cookies to the rack and let cool completely.

Meanwhile, make the icing: In a bowl, whisk together the confectioners’ sugar,

half-and-half, and lemon juice until completely smooth. Transfer

to a piping bag fitted with a fine tip and decorate the cookies as desired.

TIP If the icing is too thin, add more confectioners’ sugar. If it is too thick, stir in

more half-and-half until it reaches the desired consistency.

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COOKIES, BARS & BROWNIES