This was my first attempt at kids, and I’m really, really hoping that there is evidence behind the “practice makes perfect” aphorism.
Because this round of spiced progeny looked as though I may have had a few drinks and left me feeling vaguely like I had just left a tiled room smelling of industrial cleaner and unwashed bodies.
Wrapped up and all ready for the incubator.
I couldn’t even do the circles right. I actually half-blame the recipe for this one. Unlike some other cut-outs I’ve done, I think the dough was just too soft to be perfectly rolled. You could fix this by chilling the dough once you’ve rolled it out, but before cutting it into shapes.
Mitten turned fish tropical fish for Sprinkles Appreciation Day. More on that day coming up later. Stay tuned!
Peace out, ballas,
P.S. This is just another mildly inappropriate post brought to you by myself.
Adapted slightly from McCormick
Makes approximately 24 cookies
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in the bowl of an electic mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well, scraping down the sides of the bowl until everything is incorporated. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with a cookie cutter. Place 1 inch apart on parchment-lined baking sheets.
Bake 8 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days or freeze.