I thought I'd share another favorite holiday recipe from my kitchen.
As you know I love gingerbread. My kitchen is decorated with gingerbread collectibles and I love to bake and share my recipes.
My heroines also love to cook (though, some are mores successful than others).
|My dinning room table|
Soft Gingerbread Cookies
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, packed (light brown sugar may be substituted)
1/4 cup granulated sugar
1 large egg
1/3 cup molasses (dark); (light or medium may be used; blackstrap will be too pungent)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
2 to 3 teaspoons cinnamon
1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
3. Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.
4. Using a medium 2-inch cook scoop form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours. The dough isn’t suitable for baking until it’s been chilled.
5. Preheat oven to 350 F, line baking sheets parchment paper or spray with cooking spray; set aside.
6. Cinnamon-Sugar Coating – Add sugar and cinnamon to a small bowl and stir to combine.
7. Roll each mound of dough through the coating, liberally coating all sides. (You may double dip for extra coating.)
8. Place coated mounds on baking sheets, spaced at least 2 inches apart. Bake for about 8 to 9 minutes, or until edges have set and tops are crackled; don’t over bake for soft cookies (8 to 8 1/2 minutes for soft; for crispier cookies, bake longer). Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in the freezer for up to 4 months.
Wishing you a December filled with family, friends, and wonderful stories to read,
Trouble is something hard-edged rancher, Brede Kristensen, knows all about. A widower with a rambunctious young daughter, a ranch to run and an ornery cook who has just runoff, Brede doesn’t need another problem. Yet in the midst of a violent storm, he finds an injured woman. The beautiful woman can’t recall her name or her past, but Brede vows to protect her from harm. What he hadn’t bargained for was her laughter and gentleness finding a way into the lonely corners of his heart.
“Ms Vines has written a suspenseful romantic tale. Brede and Amberlynn are very strong and likeable characters. Brede’s daughter, Gretchen, adds a lot to the story. The ranch hands are very colorful and fun, especially Caldwell, the ornery cook. His elopement had me laughing out loud! This is a very entertaining story.
Rating: 4 cups for “Brede” Rodeo Romance, Book 2
Maura, CoffeeTimeRomance and Find Out About New Books