Title: Best Gingerbread Cookies (1988 3rd Place)
Categories: Cookies, Holiday
Yield: 24 Cookies
1 c Corn oil margarine
1 c Molasses
1 c Sugar
1 Egg
4 c Flour
2 ts Baking powder
1 ts Baking soda
3 ts Ground cinnamon
2 ts Ground cloves
2 ts Ground ginger
1 ts Ground nutmeg
Currants, raisins,
- silver balls & candy;
- for decoration
1 Egg yolk; mixed with:
1 ts Water
Icing; for decorating
Preparation time: 25 minutes
Chilling time: 8 hours or overnight
Baking time: 7 to 10 minutes
"About nine years ago, my neighbor, Diane Collins, brought them
over for Halloween in Halloween shapes," she says. "I took out some
of the egg yolks and substituted corn oil margarine rather than
shortening, which sometimes can have palm oil in it." Calling them
"truly a cookie for all seasons," Heeter once even made them for
her golden retriever's first birthday party. "We invited the
neighborhood kids in for punch and cookies-cookies shaped like
dogbones." At Christmas, though, "I typically print the names of
each person on the cookies, place them in a plastic bag and
decorate them with a red and green ribbon," writes Heeter of her
personalized gingerbread people. "A handmade gift is always filled
with love."
Beat margarine, sugar, and molasses in a large mixing bowl. Add egg
and mix well.
Sift together flour, baking powder, baking soda, cinnamon, cloves,
ginger, and nutmeg. Add to margarine mixture; mix well.
Divide dough into 4 equal portions on a large piece of plastic
wrap. Wrap and shape into a flat disk about 1 inch thick.
Refrigerate until firm, about 8 hours, or freeze for 2 hours. Dough
can be refrigerated up to 3 days.
Heat oven to 350°F. Working with 1 disk of the dough at a time,
roll out on a well-floured board, dusting the rolling pin as you
work. Dough will be very soft and can be difficult to work with so
work quickly and use plenty of flour. Using cookie cutters dipped
in flour, cut into desired shapes. Put cookies 1" apart on an
ungreased cookie sheet. Use currants or candy for eyes or buttons,
if desired.
Bake until lightly puffed, 7 to 10 minutes. First batch may be
puffier because they will have less flour rolled in them. While
still warm, paint with egg yolk wash if desired. Cool on wire
racks. Cool completely, then decorate as desired with icing.
Icing:
Mix confectioners' sugar with a small amount of water until thick
and spreading consistency. Add food coloring if desired and put in
a small plastic bag. Cut a small hole in one corner and drizzle
icing out onto the cooled cookies.
Note: A 4" gingerbread cookie cutter was used in testing.
Recipe by Gloria Heeter of Oak Brooks
Recipe FROM: Chicago Tribune annual Food Guide Holiday Cookie
Contest Dec 8, 1988
