What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Gingerbread, in tree format

Dec 23rd, 2012 by Kat | 0

Ingredients
1/2 cup packed brown sugar
1/2 cup molasses
2 tablespoons ginger
2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 stick unsalted butter
1 egg, lightly beaten
1 tabespoon vanilla
3 cups all purpose flour

Directions
In a mixing bowl, mix together the flour, the baking powder, the baking soda, the salt and the spices. Set aside.

In a saucepan over medium heat, combine the butter, the molasses and the brown sugar. Heat until the butter and sugar are melted. Do not let come to a boil. Let cool slightly before adding the vanilla, and then whisk in the beaten egg (be careful that the mixture isn’t too hot otherwise you will scramble the egg!).

Mix together the wet ingredients into the dry ingredients. Divide the dough in two and pat into disks. Wrap in plastic wrap and refrigerate for about 1 hour until well chilled.

Preheat oven to 350F and line cookie sheets with silpat or parchment paper.

Roll out the dough to about 1/4 inch thichness. Stamp out cookies as desired and place on lined sheets.

Bake for about 12 minutes, until golden on the edges. Transfer to wire rack to cool. Repeat the process until all the dough is used. Decorate as desired.