Shapes…it should really be gingerbread shapes – there are so many to choose from! This is another family tradition where Deanna probably tried and tested dozens of recipes over the years, and we all get to reap the rewards of perfect gingerbread. This recipe is originally from a Chatelaine Holiday Recipe Book – and I’m sure they’re perfect for decorating with icing, but Smarties are just how Deanna has always done it, and it’s how I think gingerbread will always be in our house – enjoy!
2 1/2 c. flour
2 t. ground ginger AND 1 1/2 t. cinnamon
1/2 t. EACH allspice, baking soda AND salt
1/2 c. melted butter (room temperature) AND 3/4 c. brown sugar
1 egg AND 1/3 c. molasses
Measure out all 6 dry ingredients into your electric mixer and give them a stir. In a separate medium bowl, use a wooden spoon to stir together the melted butter and brown sugar, and then beat in the eggs and molasses – using a spoon works just fine.
Make a well in the center of the dry ingredients in your mixer, pour in the molasses mixture and then turn your mixer on to medium-low until there is no trace of flour. You will need to scrape down the sides at some point, but let the mixer do the work. When all is thoroughly combined, you’ll have quite soft, beautiful dough. Separate it into 4 even-sized balls, flatten them into discs and wrap each well in plastic wrap. You will need to refrigerate it at least a half hour if you want to roll it out straight away, or it can be refrigerated for a week or so or frozen.
When you’re ready to bake, take the dough out of the fridge and allow it to sit until it’s easy to work with – about 15 minutes. Preheat the oven to 350 and very lightly spray your cookie sheets. Roll the dough out onto a lightly floured surface to about 1/4-inch (or less) thickness. Cut out your shapes, place them onto your cookies sheets and adorn with Smarties as you wish. Bake for 6 to 7 minutes – they crisp up quick!
- Category: Cookies, Christmas