Ginger Spice Cutouts
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Ginger Spice CutoutsAspic cutters, used to make tiny cutouts in the tops of these cookies, can usually be found where cookie cutters are sold.3 user reviews.
Ginger Spice Cutouts
Photography by Edward Pond
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 101101 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 14 g14g carb |
| fibre | 00 fibre |
| chol | 13 mg13mg chol |
| sodium | 34 mg34mg sodium |
| potassium | 54 mg54mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| folate | 66 folate |
Aspic cutters, used to make tiny cutouts in the tops of these cookies, can usually be found where cookie cutters are sold.
Ingredients
- 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/4 cup fancy molasses 1/4 cup fancy molasses
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1 tbsp ground ginger 1 tbsp ground ginger
- 1 tsp ground cinnamon 1 tsp ground cinnamon
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- Topping:
- 1 egg white 1 egg white
- 2 tbsp Demerara sugar 2 tbsp Demerara sugar
- Filling:
- 1 cup icing sugar 1 cup icing sugar
- 1/3 cup unsalted butter , softened1/3 cup unsalted butter, softened
- 1 tbsp fancy molasses 1 tbsp fancy molasses
- 1 pinch cinnamon 1 pinch cinnamon
- 1 pinch cloves 1 pinch cloves
- 1 pinch salt 1 pinch salt
Preparation
In large bowl, beat butter with sugar until fluffy; beat in molasses. In separate bowl, whisk together flour, ginger, cinnamon, baking soda and sa< stir into butter mixture in 2 additions, mixing with hands or kneading briefly if necessary. Divide in half and shape into discs; wrap and refrigerate until firm, about 1 hour, or for up to 24 hours.
Between lightly floured waxed paper, roll out each disc to scant 1/8-inch (3 mm) thickness. Using fluted 1-3/4-inch (4.5 cm) square cutter, cut out shapes, rerolling scraps. Using tiny aspic teardrop cutter, cut out 4 teardrops from each of half of the cookies to make tops. Refrigerate on paper on baking sheet until firm, about 30 minutes, or freeze for 15 minutes.
Topping: In small bowl, beat egg white until foamy; brush over tops of cutout cookies. Sprinkle with sugar. Arrange all cookies, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 350°F (180°C) oven until lightly browned and firm to the touch, about 10 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Filling: In small bowl, beat together icing sugar, butter, molasses, cinnamon, cloves and salt. Spread scant 1 tsp (5 mL) on each cookie bottom; place tops on filling, pressing gently.
Between lightly floured waxed paper, roll out each disc to scant 1/8-inch (3 mm) thickness. Using fluted 1-3/4-inch (4.5 cm) square cutter, cut out shapes, rerolling scraps. Using tiny aspic teardrop cutter, cut out 4 teardrops from each of half of the cookies to make tops. Refrigerate on paper on baking sheet until firm, about 30 minutes, or freeze for 15 minutes.
Topping: In small bowl, beat egg white until foamy; brush over tops of cutout cookies. Sprinkle with sugar. Arrange all cookies, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 350°F (180°C) oven until lightly browned and firm to the touch, about 10 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Filling: In small bowl, beat together icing sugar, butter, molasses, cinnamon, cloves and salt. Spread scant 1 tsp (5 mL) on each cookie bottom; place tops on filling, pressing gently.
Source : Canadian Living Magazine: December 2009
- Keywords : Christmas; Snacks; Butter; Flour; Molasses; Refrigerate/Chill; Bake; Ginger; 200 calories;
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