member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cooking Monster      

    1 A Gingerbread Dough Recipe for House

    Source of Recipe

    www.gingerbreadlane.com

    List of Ingredients

    6 cups all purpose flour
    1 3/4 cups sugar
    2/3 cups shortening
    1 tablespoon ground cinnamon
    1 tablespoon ground ginger
    2 teaspoons double-acting baking powder
    1 1/4 teaspoons salt
    1 teaspoon baking soda
    1 teaspoon vanilla extract
    1 eight-ounce container sour cream
    2 eggs

    Recipe

    To prepare dough: Into large bowl, ,measure 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.

    To roll dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface with lightly floured hands, knead dough until smooth. Then on a greased and floured 17" x 14" cookie sheet, with lightly floured rolling pin roll dough to 3/16" or 1/8" thickness. You can use dowels ofthe same size at either side of the dough on the cookie sheet to help create a uniform thickness. (For easy rolling, place cookie sheet on a damp cloth to prevent it from slipping.)

    To cut and bake dough: Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2" inch between the pieces. Remove scraps and reserve for re rolling. Preheat oven to 350 degrees. (Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.

    Note: If you need to do some trimming do it while the cookie dough is warm out of the oven.

    You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once...the process just doesn't work that way.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |