Kristin's Kitchen Monday, 10 November 2008
I’m sitting at my kitchen table staring intently at the toasted, brown figures on the wax paper in front of me. With my handy Pampered Chef decorator in hand, I squeeze the frosting out slowly, with purpose, focusing on every curve and contour of the little man. He needs to look perfect. The candied cinnamon drops wait in the bowl on the far side of the table, ready to complete my confectionary artwork. I’m making gingerbread cookies. It’s midnight. Everyone else in the house is asleep. And yet, no matter how late I decide to stay up, my test will still be waiting on the desk for me in the morning.
Okay, I know most people probably don’t find decorating cookies late at night to be fun, but I thought I would share this story with you to attest to how traditional a recipe can truly become.
Think back to your favorite holiday meal. No matter what else is going on or how busy the holidays are on a particular year, you or one of your family members still have to make that one dish or dessert. It just wouldn’t be the same without it.
And that’s why I stayed up until 2 a.m. in the morning my senior year of high school frosting gingerbread cookies so I could bring them to my friends on the last day before winter break.
I got this recipe from SouthernLiving.com in either my freshman or sophomore year of high school when I had a random gingerbread craving, and have been making them every Christmas ever since.
Gingerbread Men
2 1/4 cups sugar
Three quarter cup water
One third cup dark corn syrup
1 ½ tablespoons ground ginger
3 ¼ teaspoons ground cinnamon
2 teaspoons ground cloves
1 ¼ cup butter or margarine
1 tablespoon baking soda
1 tablespoon water
6 cups all-purpose flour
Sugar crystals, red cinnamon candies, assorted decorator frosting
Directions
1. Cook sugar, three quarter cup water, syrup and spices in a medium saucepan over medium heat, stirring until sugar dissolves. Add butter, stirring until melted.
2. Combine baking soda and one tablespoon water; stir into sugar mixture. Pour sugar mixture into a bowl and gradually add flour, beating at medium speed with a heavy-duty electric mixer until blended. The dough will be very stiff and sticky.
3. Divide dough into thirds. Roll one third of dough to desired thickness on a lightly floured surface. Cut with a gingerbread man cutter or cookie cutter of your choice, and place the cookies on a lightly greased baking sheet.
4. Bake at 350 degrees for 10 to 12 minutes. Cool one minute on the pan; remove cookies to wire racks, and cool completely. Repeat the process with the remaining dough, and decorate as desired.
The smell from the simmering spices basically creates a homemade fragrance for your kitchen. If you don’t have the money to buy a bunch of expensive candles or air fresheners, this aroma is much stronger. The best part: you get cookies out of the deal.
You might already have plenty of holiday desserts you enjoy making or just eating once they are done. If you enjoy gingerbread, though, this is truly the best recipe I have come across.
Make this recipe part of your holiday musts. Bring it home for Christmas break.
Source: theapp.appstate.edu
No comments:
Post a Comment