1992 1st Place: Gingerbread Bears
Title: 1992 1st Place: Gingerbread Bears is a home-style recipe made with Categories Cookies Holiday. Serves 42. 3 1/2 c Unsifted all-purpose flour 1 1/2 ts Ground ginger 1 1/2 ts Cinnamon 1 ts Baking soda 1 ts Ground cloves 1/4 ts Salt 1/2 c Butter, softened 3/4 c Sugar 1 Egg 3/4 c Light molasse...
Illustrative photo
재료
- 3 1/2 cup
- 1 1/2 tsp
- 1 1/2 tsp
- 1 tsp
- 1 tsp
- 1/4 tsp
- 1/2 cup
- 3/4 cup
- 1
- 3/4 cup
- 1 tsp
조리법 (미리보기)
- 1
Preparation time: 35 minutes Chilling time: 2 hours or overnight
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Cooking time: 7 to 10 minutes
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Beat butter with an electric mixer in a large bowl until smooth.
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Add sugar and mix on high speed until light and fluffy, 2 minutes.
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Add egg and mix well.
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Stop the mixer and add molasses and lemon rind.
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Mix on low speed to combine.
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Stir in dry ingredients with a wooden spoon.
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Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
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Heat oven to 375 degrees. Lightly grease baking sheets.
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Remove one piece of dough from the refrigerator at a time.
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Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness.
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Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie.
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Bake just until the cookies are lightly browned and set, 7 to 10 minutes.
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Do not overbake.
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Transfer from baking sheets to a wire rack and cool completely before decorating.
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Decorate as desired.
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Store in airtight containers.
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Nancy Schubert of Schaumburg, Illinois took first place with these chubby little bears.
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Tribune fifth annual Food Guide Holiday Cookie Contest December 3, 1992