Gingerbread Cookies In Summer |
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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 2 |
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Who says gingerbread is for Christmas? I made this version fluffier and not shaped like little men with candy buttons. Ingredients:
1 1/4 cups of packed dark brown sugar |
1 cup of butter flavored shortening |
2 eggs |
1/4 cup molasses |
3 cups flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground ginger |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg (fresh if ya got it) |
1 lb (about 4 cups) confectioners sugar |
3 tablespoons of meringue powder |
6 tablespoons of warm water |
Directions:
1. Preheat oven to 375.
2. Line baking sheets with parchment or wax paper.
3. With an electric mixer, cream together the sugar and shortening. Then add the eggs and molasses. In a separate bowl, combine all the remaining ingredients (except for the icing stuff, of course), and then add to the wet mixture in thirds.
4. Roll dough into 1 or 2 inch balls and then smoosh down so they are about 1/2 inch thick. Bake for 9 to 11 minutes, or until they loose that wet look to them. Note: It is impossible to tell when the edges are getting brown on these. If you DO see the edges getting brown, they are overbaked and will be hard.
5. While the cookies are cooling, mix the icing and put in a piping or ziploc bag. Once the cookies are totally cool, drizzle the icing or decorate as you wish.
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