GGC Gingerbread

iStock_000014275479MediumNormally I like to try to put somewhat healthy snacks on the GGC Chef’s Club but for the holidays I think we all deserve a little treat. To me, the holidays are not complete with out homemade gingerbread! The smell… those little men… building a gingerbread house… and then smashing it! Great gingerbread has to be homemade. Here is my famous gingerbread recipe that I found in my favorite “Better Homes and Gardens” cookbook. It’s easier than you think, fun to do with friends, and sooo yummy.

INGREDIENTS
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup molasses
  • 1 egg
  • 1 tbsp vinegar (I use balsamic vinegar)
  • 2 1/2 cups all-purpose flour
  • Optional: icing, icing sugar, candies for decorating
INSTRUCTIONS
  1. In a large bowl mix shortening, sugar, baking powder, ginger, baking soda, cinnamon and cloves with a fork or electric mixer until combined.
  2. Add molasses, egg and vinegar and mix until combined.
  3. Stir in flour in 1/2 cup intervals.
  4. Use washed hands to mix until combined.
  5. Split dough in half. Wrap both halves in plastic wrap and place in freezer until your rolling surface is prepared.
  6. Grease Cookie sheet and set aside. (if you use a baking stone like I do do not grease)
  7. On a lightly floured clean surface roll out half the dough at a time until 1/8 inch thick. If you are making large cookies ie. gingerbread people or pieces for a gingerbread house, roll dough out to 1/4 inch thick
  8. Use a cookie cutter to cut into desired shapes. I like tree or snowman shapes best as they have less appendages to break off while transferring to and from the cookie sheet.
  9. Place 1 inch apart on the cookie sheet
  10. Bake in 375 degree oven for 6-10 minutes or until the cookies are no longer shinny. The second batch usually takes less time as the pan is already warm.
  11. Remove from oven and cool on cookie sheet for 1-5 minutes.
  12. Transfer carefully to wire rack to cool completely.
  13. gingerbreadhouseOptionally decorate with icing, powdered sugar and candies. I find these cookies are best with just a sprinkle of icing sugar. If building a gingerbread house: after assembling house using icing put house in fridge to set icing before decorating. Here is a picture of our finished gingerbread house
NOTES:
Don’t over bake your gingerbread. It stays fresh longer if its a little under baked.

NUTRITION INFORMATION
Per Cookie  Calories: 81  Fat: 3 g   Carbohydrates: 12 g    Sugars: 5.3 g    Fiber: 0 g  Protein: 1 g  Sodium: 32 mg Potassium: 93 mg
 
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