I want to make a soft german style gingerbread cookie with powered sugar on top?!


Question:

I want to make a soft german style gingerbread cookie with powered sugar on top?

it has to be firm enough for being soft and have a ginger bite to it,and a lovely aromatic smell


Answers:
GRANDMA'S GINGERBREAD OR MOLASSES
COOKIES

1 pt. molasses
1 c. lard
7 tbsp. cold water
1 tbsp. soda
1 tbsp. ginger
2 tsp. cinnamon
1/4 tsp. salt

Flour enough to make a thick dough (like pie crust) so you can roll out to cut cookies. Place on cookie sheet and bake about 10 minutes at 350 degrees.
FOR GINGERBREAD: Same recipe only use about 3/4 cup lard and use only enough flour for consistency of a thick cake batter. Bake about 30 to 35 minutes at 350 degrees. Test with toothpick for doneness.

Frosting:
2 egg whites
1 lb. powdered sugar
1 tsp. lemon extract
Beat egg whites with whisk, add sugar and lemon until desired thickness

German Gingerbread Cookies with Pistachios

Ingredients
1/2 cup dark molasses
1/2 cup butter or margarine
1/4 cup brown sugar, packed
2 cups flour
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp each cloves, nutmeg and salt
2/3 cup ground California pistachios
1 tsp baking powder
1 large egg
1 egg yolk, beaten with 2 tsp water


Method

Combine molasses with butter and sugar in saucepan; heat, stirring just until butter melts. Don't boil. Cool. In a separate bowl, mix flour, spices, salt, ground pistachios, and baking powder. Add egg and cooled syrup mixture and blend to a dough. When ready to bake, preheat oven to 375 degrees F.

Roll out dough into two (12-inch) rounds and cut out holiday shapes with cookie cutters. Place cookies on ungreased cookie sheets, leaving 1/2-inch between them. Brush with egg yolk-water mixture. Decorate with chopped and whole pistachios. Bake at 375 degrees F for 10 minutes or until light golden at edges. Cool on wire racks.

For decoration: 1/4 cup each chopped and whole shelled California pistachios.

Makes 30 cookies.

Classic Gingerbread Cutouts

INGREDIENTS
* 1/2 cup butter, softened
* 1/2 cup brown sugar
* 2/3 cup molasses
* 2 eggs
* 4 cups all-purpose flour, divided
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
*
* 1 pound confectioners' sugar
* 1/2 teaspoon cream of tartar
* 3 egg whites

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
3. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
5. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.




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