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Before you jump to Classic Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.
Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone's active contribution. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
You may well prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. As soon as you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will boil water or steam vegetables more quickly than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is especially effective when it's full before a cycle is going. Preserve even more money by air drying as well as cool drying your dishes instead of heat drying them.
The kitchen by itself offers you many small methods by which energy and money can be saved. Environmentally friendly living is not really that tough. Largely, all it takes is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to classic gingerbread cookies recipe. You can cook classic gingerbread cookies using 21 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Classic Gingerbread Cookies:
- Get 10 tbsp. of unsalted butter, softened to room temperature.
- Provide 3/4 cup of brown sugar (light or dark fine).
- You need 2/3 cup of unsulphured molasses.
- Use 1 of large egg, at room temperature.
- Use 1 tsp. of vanilla extract.
- Provide 3 1/2 cups of all purpose flour.
- Provide 1 tsp. of baking soda.
- Prepare 1/2 tsp. of salt.
- You need 1 tbsp. of ground ginger.
- Take 1 tbsp. of ground cinnamon.
- Get 1/2 tsp. of allspice.
- You need 1/2 tsp. of ground cloves.
- You need of Icing Ingredients :.
- Prepare 1 1/2 cups of confectioners' sugar.
- Get 1/2 tsp. of vanilla extract.
- Take 2-2 1/2 tbsp. of room temperature water or milk.
- Use pinch of salt.
- Get of Additional Things Needed :.
- You need of ·Extra Flour.
- Get of ·Cookie Cutters.
- Provide of ·Rolling Pin.
Instructions to make Classic Gingerbread Cookies:
- In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes..
- In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves..
- With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days..
- Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside..
- Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters..
- Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky..
- Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges..
- Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely..
- For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart)..
- Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting..
- Store finished, decorated cookies covered at room temperature for up to 1 week..
- Mini Gingerbread Houses -->.
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