Thursday, December 9, 2010

Today I Made Gingerbread Cookies.

It was messy and time consuming, but oh-so yummy!

I started with a recipe from an old magazine and totally tweaked it. They turned out potent!  They almost bit back!  Haha.  I didn't take any pictures of the finished product, so the stock photo will have to do.  Just imagine that the dough in the pictures is more of a dark chocolate color.

So, if you're looking for an intense gingerbread cookie - try this one on for size!

Makes about 6 dozen cookies. 

You'll need:

7 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
16 tablespoons Earth Balance Natural Spread
1 cup packed dark brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1.5 teaspoons ground cloves
1 teaspoon freshly ground pepper
1 teaspoon coarse salt
2 large eggs
1.5 cup of blackstrap molasses

1.  Sift flour (does anybody know if that it really necessary to do this step?), baking soda, and baking powder; set aside.
2.  Mix Earth Balance Natural Spread and sugar for about 2 minutes; mix in spices and salt.
3.  Mix egg and molasses into wet ingredients, occasionally scraping down sides of bowl.
4.  Add flour mixture; mix on low speed unto combined.
5.  Divide dough in half, put into plastic bags, flatten, close and refrigerate 1 hour.
6.  Preheat oven to 350 degrees.
7.  On a lightly floured surface, roll out dough to 1/4 inch thick.
8.  Cut into shapes and then transfer to cookie sheet.
9.  Bake until cookies are set, about 8 minutes. 

For frosting (if you want it):

Combine Pacific Rice Drink, powdered sugar, and a tablespoon (or so) of Earth Balance Natural Spread until it looks and tastes right.  :)  Then decorate.

And in case you were wondering about the Earth Balance Natural Spread and the Pacific Rice Drink, here are some pictures so you know what you're looking for. 

I get the soy free spread for my kids' sake and it's dairy free too.  I love it and eat it as much as Ash.  It's not low fat, but neither is butter and since it's a plant fat, it's better for you.  The rice drink works in every recipe I've tried as a replacement for milk.  Ash has been drinking this stuff since she was 11 months.  To say she's addicted would be an understatement.  :D 

Have YOU made any Christmas cookies yet?


MommyMert said...

Not yet... but its on the list of things to do. ;)

Amy said...

Ah, no I haven't made any Christmas cookies yet. And I'm sad. I'd like to make some. Sugar cookies are my favorite kind of Christmas cookie, although my SIL made some before that were a kind of flaky, flat cookie with a dab of apricot jam in the middle. Oh my heaven.

Good to know about the dairy free products since it's very likely that my kids will have the same allergies I did as a kid! (I drank goat milk until I was about 10 or 11)

Myrnie said...

I think I need to try some rice milk...I tried making some once, and it was dreadful! More like the consistency of glue, haha.

Anonymous said...

yum! We are going to do sugar cookies next week and I can't wait :-)

Anonymous said...

I just started baking cookies last year, but I haven't made any yet this year. I'm going to have to!!! I can't decide what recipe to do, but gingerbread cookies sound wonderful. I have never made those before.

Miss A said...

I'll try the rice milk.. I'm lactose intolerant...
I'm not much of a baker. We did a cookie exchange last year at work and I brought store bought cookies :(

Kimberly said...

YUM!!! Holy crap yum. I really like that first picture. And no, I have not made cookies and I really don't think I should.

FrouFrouBritches said...

These sound soooo gooood! I love gingerbread!!! YUM!

Lelan @ Good Gravy! said...

This is now on my list.