Kurtis P’s Gingerbread Cookies 101, modified from food network.com
(675 ml) 3 cups all-purpose flour
(5 tl) 1 teaspoon baking soda
(4 ml) 3/4 teaspoon ground cinnamon
(4 ml) 3/4 teaspoon ground ginger
(2 ml) 1/2 teaspoon ground allspice
(2 ml) 1/2 teaspoon ground cloves
(2 ml) 1/2 teaspoon salt
(1 ml) 1/4 teaspoon freshly milled black pepper
(120 ml) 8 tablespoons (1 stick) unsalted butter, at room temperature
(59 ml) 1/4 cup vegetable shortening, at room temperature
(118 ml) 1/2 cup packed light brown sugar
(158 ml)2/3 cup unsulfured molasses
1 large egg
Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
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Recipe Backstory:I have always loved gingerbread cookies, one year my mom took it to a whole new level with this recipe. They are extremely delicious and easy to carve in. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), and salt (NaCl). The ingredients that are homogeneous mixtures are all-purpose flour, ground ginger, ground cinnamon, ground cloves, butter, and molasses, the final batter is a homogeneous mixture too. The ingredients that are heterogeneous mixtures are the batter before it’s mixed, the egg, the gingerbread after cooking with the icing on it. The butter getting to room temperature, and the batter being heated as it is cooked, they are both physical changes. The puffing of the cookies, and the black burn on the bottom of the cookies as they cook is a chemical change.
Submitted by: "Kurtis P"