Ingredients:
Gingerbread Cookies
1 3/4 cups Authentic Foods Multi-Blend Flour
1/8 cup Authentic Foods Multi-Blend Flour (optional)
1 1/2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/2 cup butter, softened
2 large eggs, slightly beaten
Cooking spray
Icing
1 cup sifted powdered sugar
1 tablespoon water
Directions:
Gingerbread Cookies
In the bowl of an electric mixer, combine Authentic FoodsMulti-Blend Flour, ground ginger, ground cinnamon, baking powder, baking soda,salt, ground nutmeg and packed brown sugar. Use the paddle of the electric mixer to combine these ingredientstogether.
After about a minute, add the butter—increase the mixingspeed to medium and mix until there is a course crumb consistency. Then add the molasses, followed by the eggs. The mixture should come together to form adough. Make 2 balls out of the dough andwrap them in plastic wrap. Place thedough in the refrigerator to chill for about 1 1/2 hours.
Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet with cookingspray. Coat a baking mat and a rollingpin with flour. Then roll out eachportion of the dough; cut the dough with your desired cookie cutters and placeonto the greased cookie sheet (if the rolling pin continues to stick to thedough and if it is difficult to get the cookies off of the baking mat withoutbreaking, then mix in an extra 1/8 cup of Authentic Foods Multi-Blend Flourinto all of the dough). Make sure toplace the cookies at least 1 inch apart. Bake the cookies for 7 – 8 minutes or until lightly browned.
Icing
Combine the powdered sugar and water together in smallbowl using a spatula or electric mixer. Spoon the mixture into a Ziploc bag or piping bag. If using a Ziploc bag, use a spatula to pushall of the icing to one corner of the bag. Then snip off a small hole on the corner where all of the icing islocated. Decorate the cookies asdesired.
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