[recipe from colleen’s cookies]
6 c. all-purpose flour
1 t. baking soda
1/2 t. baking powder
1 c. (2 sticks) unsalted butter
1 c. packed dark-brown sugar
4 t. ground ginger
4 t. ground cinnamon
1 1/2 t. ground cloves
1 1/2 t. salt
1 c. molasses
2 large eggs
royal icing
2 large egg whites
4 c. sifted confectioners’ sugar
1/4 c. water, or as needed
Food coloring (add one drop at a time)
>>Sift together flour, baking soda and baking powder. Set aside.
>> Cream butter and dark-brown sugar until light and fluffy.
>> Add ginger, cinnamon, cloves, salt, molasses and eggs to the butter mixture. Add flour mixture and mix until combined.
>> Divide dough into three flattened disks. Wrap in plastic wrap and chill for two hours.
>> Roll dough onto a floured surface to approximately 1/8-inch thickness. Cut out cookies using your favorite cutters. Place on a cookie sheet lined with parchment paper, cover with plastic wrap and chill 15 minutes.
>> Bake cookies at 350 F for eight to 10 minutes, or until the edges start to brown. Place on a cooling rack. Once cooled, decorate.
>> Beat the egg whites until stiff. Add sugar and water, and beat for one minute. If icing is too thick, add water; if it is too thin, add more sugar. The icing may be stored in an airtight container.
Makes approximately three dozen 2-inch cookies
Photo Courtesy of Colleen’s Cookies
