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Gingerbread Cookies
Type: Desserts and Baked Goods
Without the egg white glaze and nuts, you can use this dough to roll out and cut into shapes for holiday cookies
Prep Time: 30M, plus cooling
Cooking Time: 8M-10M
Serves: makes about 45 cookies
Ingredients:
- 1 3/4 cups all-purpose flour, plus more for rolling
- 2 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp pumpkin-pie spice
- 1 cup almond flour
- 3/4 cup plus 2 tbsp sugar
- 9 tbsp butter, at room temperature
- 1/3 cup honey
- 1 large egg, separated
- 4 tsp milk
- 1/2 tsp pure vanilla extract
- chopped skinned hazelnuts or almonds, to decorate
Directions:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Sift the flour, ginger, baking powder, and pumpkin-pie spice together. Stir in the almond flour. Beat the sugar and butter together in another bowl with an electric mixer until pale. Beat in the honey, egg yolk, milk, and vanilla. Stir in the flour mixture to make a stiff dough. Gather into a thick disk, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll out the dough on a lightly floured work surface to a thickness of about 1/4in (5mm). Cut out the cookies. Place on baking sheets 1in (2.5cm) apart. Gather up and re-roll the scraps as needed. Beat the egg white. Brush the cookies with the egg white and sprinkle with the hazelnuts. Bake for about 10 minutes, or until lightly browned.
- Let cool on the baking sheets for 5 minutes. Transfer to wire racks and cool completely.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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