Anyways, I've got some little birds that want to express their holiday message:
They happen to be made out of gingerbread, a cookie-type I've long been frustrated with. You might know the deal: get all the lovely spices together, create fragrant, delicious dough, then bake it and end up with somehow bland little cookies that harden into rock a day or two after they leave the oven.
Thankfully, Ms. Martha Stewart came to the rescue with her incredible version of plain 'ol gingerbread. These cookies aren't dry. Instead they're bursting with ginger-y, spicy tastes and moistened just the right amount by a generous helping of molasses. I was impressed by how long they retained their wonderful flavours and texture (though I don't think I left any longer than a week - they were all eaten by then).
Don't they look tantalizing?
I would recommend this recipe to anyone looking for the perfect satisfying winter cookies (I know Christmas has come and gone, but I fully plan to make at least two batches of these before the snow melts, and I wouldn't be surprised if I keep making them throughout the year - they're just that good). I've added a few suggestions in italics, since I made minor alterations when cooking the cookies.
Without further ado,
Molasses-Gingerbread Cookies
Courtesy of Martha Stewart Living
Martha says these make around 4-6 dozen cookies, depending on the size of your shapes, and that, "these cookies have a dark colour and a pronounced molasses flavour."
5 1/2 c. all-purpose flour, plus more for dusting
1 tsp. baking soda
1 1/2 tsp. salt
4 tsp. ground ginger
4 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 tsp. freshly grated nutmeg
2 sticks (16 tbsp.) unsalted butter at room temperature
1 c. packed dark-brown sugar
2 large eggs
1 1/2 c. unsulfured molasses
1. Whisk together flour, baking soda, salt and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into three portions and wrap each in plastic. Refrigerate for one hour.
3. Preheat oven to 350 degrees (Fahrenheit). On a generously floured piece of parchement (Note: I used a cutting board with waxed paper attached to it with tape - this dough is quite sticky and can be frustrating to work with, so be prepared and have a pie lifter standing by for transferring the cut cookies to the baking sheet), roll dough (Me again - she suggests you roll the dough quite thinly - a scant 1/4 inch, but I preferred the cookies thicker - just under 1/2 an inch - to preserve the molasses moistness for longer, and also provide a more satisfying eating experience).
4. Here she has a whole system whereby you roll the dough, then freeze for 15 mins and cut the shapes, then freeze for another 15 mins to make transferring to the baking sheet easier. If you have room in your freezer, go for it. I didn't, so I just suffered through some very uncooperative raw cookies. Either way is fine, just depends on your freezer size and your patience levels. Cut out desired shapes by whatever means you choose, transfer to parchment-lined baking sheets.
5. Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies (another step that you don't have to do, but if you desire flat cookies, go for it). Return to oven, rotating sheets, and bake until crisp but not darkened, 6-8 minutes more - I wound up baking the cookies for just around 11 minutes, which left them fully cooked but still relatively moist. Cool on wire racks.
Cookies can be stored in airtight containers for up to one week (well then - I ate them in time it seems!).
The link to the original recipe on Martha's website, in case you'd rather get it straight from her without all my suggestions.
Fresh out of the oven and looking ready to fly right into someone's mouth!
