Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Holiday Gingerbread
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- #47263
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 1/4 cups all-purpose flour
2 tablespoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup brown sugar
3/4 cup butter
1/4 cup molasses
1 large egg
1/4 cup sugar
directions
Combine the first five ingredients, but just half the flour, in a mixing bowl. Then whisk in brown sugar.
In a small saucepan, melt butter and whisk into the flour mixture with molasses and egg. With a wooden spoon, stir in the remaining flour and sugar. Chill dough covered until firm for one up hour, or up to two days.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.
Roll dough with a rolling pin on a floured surface. Use cookie cutters to create fun holiday shapes and place cookies two inches apart on the lined sheet.
Place sheet on the middle oven rack and bake for 10-12 minutes. Cool on a cooling rack before decorating.
Use frosting, sprinkles, currants, chocolate chips and whatever else strikes your fancy to decorate these holiday favorites.
Gingerbread will be crispy unless iced. For crispy iced cookies, ice up to one day in advance of serving. For chewy iced cookies, decorate at least two days in advance. In all cases, store in an airtight container.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 17, 2007
Excellent recipe Lauren! If you have a warm kitchen you'll want to make sure the dough is really well chilled. Put the dough back in the fridge if it softens up too much in between re-rolling.