Second: Pre-rolling the dough means less time working with the dough. If you’re rolling out cold dough, you have to wait for the dough to warm up. First: it’s much easier to roll out room temperature dough than cold dough. Be the first to rate & review These classic holiday cookies have a just-right hint of spice. Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Gradually add the dry ingredients to the wet ingredients, mixing after each addition.
Make-ahead: Store undecorated cookies in airtight container for up to 5 days or freeze for up to 1 month. One trick is to roll out the dough between two sheets of plastic wrap before you chill it. In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Spoon into piping bag fitted with small plain tip pipe desired design onto cookies. Beat in icing sugar until stiff and glossy, about 4 minutes. Royal Icing: In bowl, beat water with meringue powder until foamy, about 2 minutes. Refrigerate until firm, about 20 minutes.īake, 1 sheet at a time, until firm, 10 to 12 minutes. Let discs stand at room temperature until soft enough to roll out, about 10 minutes.īetween waxed or parchment paper, roll out dough to 1/4-inch thickness using festive cookie cutters, cut out shapes, rerolling scraps as necessary. And then the butter is added and mixed in until there are tiny pieces of butter throughout (similar to pie crust). Shape dough into 2 discs wrap in plastic wrap and refrigerate for 1 hour.
In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt stir into butter mixture just until combined. In large bowl, beat butter with sugar until fluffy beat in egg and molasses until combined. Line 2 rimless baking sheets with parchment paper.
0 kommentar(er)
