 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 30 |
|
Baking batches of cookies in early December always puts me in the mood for Christmas. This particular recipe yields quite a bit, so I end up with plenty for my family and can still give some away to friends, too. Ingredients:
1 cup shortening |
2 cups sugar |
2 egg yolks |
1 cup water |
1 cup light molasses |
8 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1-1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
3/4 teaspoon salt |
frosting: |
2-1/2 cups sugar |
1/2 cup water |
1/2 teaspoon light corn syrup |
2 egg whites |
1 teaspoon vanilla extract |
red and green decorating gel, optional |
Directions:
1. In a bowl, cream shortening and sugar. Beat in egg yolks, water and molasses. Combine dry ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-3/4-in. doughnut cutter. Remove and discard centers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes or until set. Remove to wire racks. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil; cook until a candy thermometer reads 238° (soft-ball stage), about 5 minutes. Remove from the heat. In a bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar mixture, beating on high for 7-8 minutes or until thickened. Frost cookies. Decorate if desired. Yield: about 5 dozen.
|
|