Gingeebread

Updated:December 9, 2018 1:37 pm
Last visit:December 11, 2018 11:01 pm
Member Since:December 6, 2015 7:02 pm

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I'll NEVER outgrow the excitement of looking out my window and seeing falling snow.

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RPG CharacterMERRY CHRISTMAS! Happy Holidays!
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Feliz Navidad- Michael Buble ft. Thalia : https://www.youtube.com/watch?v=z-wT3HXS_sA

Mary's Boy Child-Boney M. https://www.youtube.com/watch?v=8amHW-xdbzE

And here's one from Justin Bieber I really like - yes, Justin Bieber!!

Mistletoe- Justin Bieber: https://www.youtube.com/watch?v=LUjn3RpkcKY

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Personal AdMy favourite MOLASSES-GINGER COOKIES - A special Xmas treat.

(Makes 16 cookies)

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon fine sea salt

1/2 cup vegetable shortening, at room temperature

6 tablespoons unsalted butter, at room temperature

1 1/2 cup packed light brown sugar

2 large eggs

1/3 cup dark molasses

2 teaspoons ground ginger

1 cup turbinado sugar or demerara sugar
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In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat shortening, butter, and brown sugar together on medium speed until smooth, creamy, and light in color, 3 to 5 minutes. Add eggs one at a time, mixing well after each addition. Scrape down the bottom and sides of the bowl. Add molasses and ground ginger and mix on low speed for 1 minute. With the mixer running, add flour mixture in thirds, mixing just until thoroughly incorporated, no longer than 2 minutes.

Transfer dough to another bowl and finish mixing with a rubber spatula to make sure no bits of flour or butter are hiding on the bottom of the bowl. Chill the dough in the refrigerator for at least 1 hour (the dough can be refrigerated, wrapped well, for up to 4 days).

Position a rack in the lower third of the oven and preheat oven to 350 degrees. Line two cookie sheets with parchment.

Put turbinado sugar in a small bowl. Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies, then roll them into balls. Toss and roll the cookies in the turbinado sugar until evenly coated. Place cookies on prepared cookie sheets, leaving 2 inches between them to allow for spreading. Slightly flatten each cookie with the palm of your hand, and sprinkle them with a little more turbinado sugar.

Bake cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time. The cookies should be golden brown and slightly puffed up. Let cool completely on wire racks. Store cookies in an airtight container for up to 3 days at room temperature.

Adapted from “The Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day