Prepared by Chef Tami Vincent
www.kneadersbakery.com
Ingredients:- 1 cup butter
- 1 cup white sugar
- ½ cup dark molasses
- 1 t. cinnamon
- 1 t. nutmeg
- 1 t. cloves
- 1 t. ginger
- 2 eggs well beaten
- 1 t. white vinegar
- 5 cups all-purpose flour
- 1 teaspoon baking soda
Preheat oven to 350 degrees.
1. In a large saucepan, cream together the butter, sugar.
2. Add molasses and spices – mix well
3. Stirring constantly bring to a boil.
4. Remove from heat and allow let cool to a lukewarm.
5. Stir in eggs and vinegar.
6. Sift flour with baking soda into molasses mixture to form smooth dough.
7. Chill several hours or overnight.
8. When you are ready to bake roll out dough to ¼ inch thickness. Cut with a gingerbread cookie cutter.
9. Place on baking sheet lined with parchment paper
10. Bake for 8 to 10 minutes until slightly brown on the edges. Do not over bake.
11. Allow cookies to cool for 5 minutes on the cookie sheet before placing them on a cooling rack. Let cool completely before frosting.
FROSTING INGREIDENTS
Red buttercream frosting
White chocolate coins or white chocolate chips
1. With red buttercream and a #6 round tip, make one eye. Then on opposite side pipe with a #4 round tip stitches over heart area.
2. Using a #47 basket weave, with textured side out, zigzag down mummy missing eye and stitches. If the texture is not visible let the chocolate cool a little longer until it will hold the shape of the texture but still come through the tip.
3. Let dry for 15 minutes in a cool place.
Enjoy!!
