Christmas
Gingerbread House
Photographic Print
Clineff, Kindra
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La Belle Cuisine - Cookie Recipe of the Day

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"Warm cookies and cold milk are good for you."
~ Robert Fulghum

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Gingerbread Man
Art Print
Robinson, Carol
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Gingerbread Cookies Display
Different Facial Expressions
Photographic Print
Sartore, Joel
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Gingerbread Cutout Cookies
from the kitchen of Lisa and Keegan

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup [2 sticks] butter
1 cup dark brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses

In a large bowl sift together the flour, baking soda, and baking powder;
set aside.
In an electric mixer fitted with the paddle attachment, cream butter and
sugar until light and fluffy. Mix in spices and salt, then eggs and molasses.
Add the flour mixture and combine on low speed.
Divide the dough into thirds and wrap in plastic. Chill for at least one hour.
Heat oven to 350 degrees F. On a floured work surface roll the dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets. Refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8
to 10 minutes.
Let cookies cool on wire racks, then decorate as desired.
Makes about 16 large cookies.
 

More about Chef Keegan!

Featured Archive Recipes:
How to Make Gingerbread (Laurie Colwin)
Christmas Cookie Collection
Maida Heatter's Christmas Cookies
Emeril's Big Boy Christmas Cookies
Frank Brigtsen's Christmas Cookies
New Orleans Christmas Cookies
Old-Fashioned Gingerbread Cookies 
Gingerbread Biscotti
German Spice Icebox Cookies
Mississippi Molasses Cookies
Pfeffernuesse
Ruth Moulton's Spice Balls
Speculaas (Dutch Spice Cookies)
Chef Keegan's Mexican Wedding Cookies
Chef Keegan's Sugar Cookies

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