Text 22490, 79 rader
Skriven 2012-03-17 06:02:18 av Dave Drum (1:261/38)
Ärende: Cuisine 076
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate-Gingerbread Cookies
 Categories: Cookies, Desserts, Snacks, Chocolate
      Yield: 30 servings

  1 3/4 c  All-purpose flour
    1/4 c  Unsweetened cocoa powder
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/2 ts Table salt
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Ground cloves
     12 tb Unsalted butter; softened
    2/3 c  Packed brown sugar
    1/3 c  Granulated sugar
      1    Egg
           Coarse or turbinado sugar
           Sifted powdered sugar

  To help these cookies keep their precise shape, chill the
  cut-out cookies on the cookie sheet before you pop them into
  the oven to bake.

  MAKE-AHEAD DIRECTIONS: After rolling the dough between
  sheets of parchment paper, wrap it in freezer paper and
  store in the freezer for up to 1 month. When ready to use,
  thaw dough in the refrigerator, then cut out cookie shapes
  and bake as directed.

  Whisk together flour, cocoa, cinnamon, ginger, salt, baking
  powder, baking soda, and cloves in a bowl; set aside.

  Using a hand mixer on medium speed, cream butter, brown
  sugar, and granulated sugar in a bowl until mixture is light
  and fluffy, about 5 minutes.

  Add egg to creamed mixture; beat on low speed until well
  blended. Add half of the flour mixture; beat on low until
  ingredients are combined. Add remaining flour mixture,
  beating only until flour is incorporated into dough.

  Divide dough in half. Roll each portion between two sheets
  of parchment or waxed paper until dough is about 1/8-inch
  thick. Chill dough for at least 1 hour.

  Preheat oven to 350øF/175øC; line cookie sheets with
  parchment paper.

  Remove top sheet of parchment. Cut dough into desired shapes
  with cookie cutters. Transfer cookies to the prepared cookie
  sheets, spacing cookies 1 inch apart. (Roll scraps again one
  time only.) If desired, sprinkle cookies with coarse sugar,
  or wait to decorate cookies after baking. Chill cookies
  again, about 20 minutes.

  Bake cookies, one sheet at a time, until theyÆre firm to the
  touch and lightly brown on the bottoms, 13-15 minutes. Let
  cookies cool on cookie sheets for 5 minutes, then transfer
  to a rack.

  Sprinkle cookies with powdered sugar or additional coarse
  sugar.

  Makes: 30 (3-inch) cookies

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 18 December 2009

  Uncle Dirty Dave's Archives

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... But you can't let her drive! She's legally blonde! See?

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