Subj : BH&G 3149
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 10:42:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Gingerbread Cutouts
 Categories: Cookies, Snacks, Citrus, Herbs
      Yield: 90 Servings
 
  2 1/2 c  All-purpose flour
      1 c  Whole wheat flour
      1 ts Ground cinnamon
      1 ts Ground ginger
    3/4 ts Baking soda
    1/2 ts Ground nutmeg
    1/4 ts Salt
    1/4 ts Ground cloves
      1 c  Butter; softened
      1 c  Sugar
      1 lg Egg
    1/2 c  Molasses
      2 tb Lemon juice

MMMMM---------------------------ICING--------------------------------
      2 c  Sifted powdered sugar
      4 ts Meringue powder
    1/4 ts Cream of tartar
      3 tb Cold water
           Paste food coloring
 
  In a medium bowl stir together flours, cinnamon, ginger,
  soda, nutmeg, salt, and cloves. Set aside. In a large
  mixing bowl, beat butter with an electric mixer on medium
  to high speed for 30 seconds. Add sugar; beat until
  fluffy. Beat in egg until mixture is light. On low speed,
  beat in molasses and lemon juice. Beat in as much of the
  flour mixture as you can. By hand, stir in remaining flour
  mixture. Divide dough in half. Cover and chill at least 3
  hours or until easy to handle.
  
  On a lightly floured surface, roll half of dough at a time
  to 1/8" thickness. Using 2 1/2" cookie cutters, cut into
  desired shapes. Place 1" apart on an ungreased cookie
  sheet. Bake in a 350ºF/175ºC oven for 8 to 10 minutes or
  until edges are lightly browned. Cool on cookie sheet for
  1 minute. Transfer cookies to a wire rack; cool.
  
  In a medium mixing bowl combine powdered sugar, meringue
  powder, and cream of tartar. Add the cold water. Beat with
  an electric mixer on low speed until mixture is combined,
  then on medium to high speed for 7 to 10 minutes or until
  mixture forms stiff peaks. (If mixture seems stiff while
  beating, add water, 1/2 teaspoon at a time. Icing should
  be fairly thick for piping. For a thinner, glazing
  consistency, stir in a little more water after beating.)
  When not using, keep icing tightly covered to prevent
  drying. Decorate cookies with icing. If desired, tint part
  of the icing with paste food coloring and add details to
  the cookies.
  
  Makes about 90, 2 1/2" cookies.
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My soups have random bits in it; the first sip is always an adventure.
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