Christmas Recipes — Molded Gingerbread Cookies with Sugar GlazeIngredients —Flour Mixtur

Christmas Recipes — Molded Gingerbread Cookies with Sugar GlazeIngredients —Flour Mixture:• 3 cups + 4 tbsp. unbleached flour  • ¾ tsp. baking soda• ½ cup sugar• 1½ tsp. cinnamon• ½ tsp. ground cloves• 2 tsp. ground ginger• ½ tsp. nutmeg• ½ tsp. saltLiquid Mixture:• ½ cup vegetable oil• ½ cup molasses• ½ cup dark corn syrup• 2 tbsp. waterClear Sugar Glaze:• 2½ cups powdered sugar• 2 tbsp. water• 1 tbsp. butter, softened• 1 tbsp. light corn syrup• ½ tsp. vanilla, if desired • food colouring, if desired Directions —• To make the clear sugar glaze: Combine sugar, water, butter, corn syrup, and vanilla in a small bowl and mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary. Tint with food colour. • To make the gingerbread cookies: Combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tbsp. of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight. • On a lightly floured surface, roll the dough with a plain rolling pin about ½ to ⅝ inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing. • Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 - 12 hours. • Bake at 300°F for 12 minutes. Large cookies will need 14 - 15 minutes. • If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack. • If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps well. -- source link

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