Day 3 – Chocolate Gingerbread

Lead-in-gingerbread

Day 3 of our Christmas cookies– a new spin on an old favorite. Chocolate Gingerbread

INGREDIENTS:

2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon baking powder
3/4 cup unsweetened Baker’s Cocoa
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup sugar
1/2 cup butter
1/2 cup molasses
2 eggs
1 teaspoon vanilla

Rolling-pin
DIRECTIONS:
In a medium mixing bowl, combine flour, cocoa, baking soda, spices and baking powder. Set aside.

In a large mixing bowl, combine the sugar, butter, molasses, egg and vanilla and beat until well-blended. Add the flour mixture beating at low speed until the dough is soft. You may have to mix it with your hands if it gets too bulky for the mixer. Cover with plastic wrap and chill 2 to 3 hours, or until firm enough to roll.

When you are ready to bake, preheat the oven to 350 degrees F or 180 degrees C. Lightly grease two cookie sheets and divide the dough in quarters. It is easier to roll the dough in smaller portions. On a lightly floured surface, roll half of the dough to 1/4 of an inch thickness. Cut into gingerbread men and ladies, or any shape, using 3 or 4 inch cookie cutters.

Place gingerbread men approximately 1-1/2 to 2 inches apart on the cookie sheet to prevent the dough from baking together. Bake for 8 to 10 minutes until gingerbread men are lightly “tanned”. Cool completely before frosting. Decorate before the frosting sets!

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