12 Thursday, November 23, 2017 Hawaii Tribune-Herald Gingerbread Cookies Gingerbread cookies are certainly a must for the holidays. This same recipe makes great gingerbread houses. Roll the dough out thickly so the walls of the house can stand on its own without breaking. Check on the internet for printable ginger bread houses. Gingerbread cookies and houses are a favorite for my daughter-in-law, Ariana. This is her favorite recipe. In bowl of electric mixer fitted with a paddle, beat until smooth: 1 1/2 sticks light salted butter, softened 1 2/3 cups sugar 1 tablespoon orange zest Sift dry ingredients: 4 cups flour plus 1/2 cup for rolling (Arie uses whole wheat flour) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt In another bowl, whisk together: 2 large eggs 1/2 cup dark molasses 2 tablespoons orange juice Preheat oven to 350 degrees. Add dry ingredients to butter and sugar mixture, add the egg mixture and mix till blended. Remove bowl, divide dough in half. Press the first half between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with second ball. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutters and cut the shapes, making as few scrapes as possible. Use a metal spatula to gently transfer them, cookie by cookie, to a baking sheet lined with parchment paper. Bake until brown around the edges, 8-10 minutes. For gingerbread houses, roll the dough thick, about 1 inch, and bake until brown around the edges. The time will depend on the size, so check the oven every 10 minutes.
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