This was neither the first nor the last time that Gourmet ran a recipe for gingerbread men, but interestingly, we needed to tweak these a bit; it was, after all, the age before recipes were tested. We suggest switching to all-purpose flour (same amount) and reducing the baking powder to 1 1/2 teaspoons in order to prevent the cookies from puffing out of their iconic shapes. Why, then, stick with this recipe rather than a later one that already had the kinks worked out? When it came down to it, we were totally taken with their right-on-the-money classic flavor, which only improves with age.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. Learn how to roll out thin cookie dough—with no mess and no extra flour.
Into a bowl sift 2 3/4 cups cake flour. Add 3 teaspoons baking powder, 1/4 teaspoon baking soda, 1 scant tablespoon cinnamon, 1 teaspoon each of cloves and ginger, both ground, and 1/2 teaspoon salt. Sift the mixture. In another bowl combine 1 cup brown sugar, 2/3 cup dark molasses, 1/2 cup butter, 1 beaten egg, and 1/4 teaspoon allspice, and mix all together well. Stir the brown-sugar mixture into the dry mixture and knead until all the flour has been worked in. Divide the dough and roll it, half at a time, into a sheet 1/3 inch thick. Cut out the gingerbread men with a floured cutter. Transfer the forms to a buttered baking sheet and use pieces of seedless raisins and candied fruits or nuts to make the eyes, nose, and mouth. Bake the gingerbread men in a moderately hot oven (375° F.) for 12 minutes, or until they are lightly browned. The gingerbread men may be hung on the Christmas tree.
Ratings + Comments
Post a Comment