Thursday, January 2, 2014
Chocolate Gingerbread Cookies
This recipe makes BEAUTIFUL cookies, especially when understated with a simple white frosting. These cookies are elegant looking and tasting- they aren't gaudy and sweet but more subtle and deep flavored. They are on the drier side and so, are best suited to eat with a nice hot cup of cocoa, coffee or tea.
5 T unsalted butter, softened
1/3 c.solid vegetable shortening
1/2 c. (packed) dark brown sugar
1/2 c. molasses
2 ounces bittersweet chocolate, melted and cooled
3 1/4 c. all-purpose flour, plus more for dusting
1/3 c. unsweetened cocoa powder
1 T ground ginger
2 t. ground cinnamon
1 t. ground cloves
1 T baking soda
1/2 t. baking powder
1 t. salt
What you do:
1) Cream brown sugar, shortening and butter. Add egg, mix well. Add chocolate, mix well.
2) Mix together dry ingredients in a separate bowl if you want. Or in the "wet" ingredients if you are lazy. (I won't tell.) I usually DO use a separate bowl for this sort of thing since I want the spices to be uniform throughout. You can mix the dry ingredients into the wet in two different steps to keep flour from flying.
3) Form dough into a ball, over with plastic wrap and refrigerate for an hour or so.
4) When thoroughly chilled, roll out dough to baout 1/4 inch- cut with cookie cutters and bake in a 350 degree oven for 5-7 minutes, until the tops look dryish.
5) Let cookies cool on baking sheets for a few minutes before transferring to cooling racks.
6) Decorate as you see fit. I used my buttercream frosting made a bit stiffer with more confectionary sugar (because I don't care much for the flavor of royal icing).