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Before you jump to Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone's active contribution. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Continue reading for some ways to go green and save energy, largely in the kitchen.
Even though it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven uses 75% more energy will motivate you to use the microwave more. Countertop appliances will boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, but that is not true. Mainly if you ensure that the dishwasher is full prior to starting a cycle. By cool drying or air drying the dishes as opposed to heat drying them, you can raise the amount of money you save.
As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. It's about being practical, more often than not.
We hope you got insight from reading it, now let's go back to gingerbread cookies recipe. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gingerbread Cookies:
- Use 3 1/2 Cups of all-purpose flour.
- Provide 2 1/2 Teaspoons of ginger , ground.
- Take 1 Teaspoon of baking soda.
- Use 1 Teaspoon of cinnamon , ground.
- Get 1/2 Teaspoon of nutmeg , freshly grated.
- Provide 1/4 Teaspoon of cloves , ground.
- Get 1/4 Teaspoon of salt.
- Get 1/2 Cup of butter , unsalted , softened.
- Take 3/4 Cup of brown sugar light.
- Use 1 of egg large.
- Use 3/4 Cup of molasses mild.
Steps to make Gingerbread Cookies:
- In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined..
- Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky..
- Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment..
- Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour..
- With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour..
- Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full..
- Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes..
- Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment..
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