Food recipes
Throwdown Gingerbread Cookies
Throwdown Gingerbread Cookies Ingredients: wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, ginger, ground spices, pepper, black mustard, prepared, yellow leavening agents, baking soda spic...
Throwdown Gingerbread Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, black
mustard, prepared, yellow
leavening agents, baking soda
spices, cloves, ground
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Whisk the dry ingredients except the sugar.
In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy.
Slowly beat in the milk.
On low speed, beat in the dry mixture until combined; dough will be sticky.
Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets.
Reroll and cut the scraps into cookies.
Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes.
Cool for about 2 minutes, then transfer to a rack to finish cooling.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, black
mustard, prepared, yellow
leavening agents, baking soda
spices, cloves, ground
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Whisk the dry ingredients except the sugar.
In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy.
Slowly beat in the milk.
On low speed, beat in the dry mixture until combined; dough will be sticky.
Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets.
Reroll and cut the scraps into cookies.
Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes.
Cool for about 2 minutes, then transfer to a rack to finish cooling.