OLD GERMAN HONEY COOKIES
I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough.
Provided by Darlene
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
- Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
- Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).
Nutrition Facts : Calories 233.3 calories, Carbohydrate 36 g, Cholesterol 15.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 59.3 mg, Sugar 20 g
HONEY-GINGERBREAD COOKIE DOUGH
This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes enough for about 2 dozen townhouse cookies
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic wrap. Refrigerate at least 1 hour before using.
HONEY-GINGERBREAD COOKIES
Martha Stewart, December 2007 These are great for for gingerbread men and houses! Martha says, "These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor."
Provided by kelly in TO
Categories Dessert
Time 1h40m
Yield 6 dozen men
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 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 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
- Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Let cookies stand at room temperature until set, at least 2 hours or overnight.
Nutrition Facts : Calories 1107, Fat 33.9, SaturatedFat 20.3, Cholesterol 151.8, Sodium 835.8, Carbohydrate 191.1, Fiber 4.5, Sugar 95.9, Protein 14.7
GINGERBREAD DOUGH
Steps:
- Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
- Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
- Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
- When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
- Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
- Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.
- Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.
- Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.
HONEY-GINGERBREAD COOKIES
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men
Number Of Ingredients 13
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
- Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
HONEY-SPICE GINGERBREAD COOKIES
The cookie cutters for these cookies are available at downtowndough.com. To make the Woodlands Gingerbread House, use one batch of this dough to make the walls, and one batch of the Boiled Gingerbread dough to make the roof and chimneys. Get the gingerbread house template here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 6h
Yield Makes about fifty-eight 3- to 4-inch cookies
Number Of Ingredients 14
Steps:
- Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
- Preheat oven to 350 degrees. Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
- Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.
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