![]() In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, milk powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. ![]() (Courtesy Rikki Snyder/Union Square & Co.) ½ teaspoon vanilla extract DIRECTIONS “Bake Your Heat Out: Foolproof Recipes to Level Up Your Home Baking” by Dan Langan shares a collection of recipes including cookies, breakfast foods and cakes. Gingerbread Cut-out Cookiesġ2 tablespoons (1½ sticks/170 g) unsalted butter, cut into ½-inch cubes and left at room temperature for 20 minutesģ/4 cup plus 2 tablespoons (210 g) lightly packed dark brown sugarġ large egg yolk (reserve the egg white for royal icing if desired)Ģ cups (240 g) confectioners’ sugar, siftedġ large egg white (see Bakers Note below) The spice level is “fairly robust” in this recipe, according to Langan, but if you think it might be too much, you can decrease the amount of ground ginger a tad or use lots of royal icing to mellow the flavor. Replacing some of the flour with powdered milk helps control how much the cookies spread during baking, without making them tough. It’s ready to roll and cut in a single hour, and bakes up chewy or crisp, depending on your preference and baking time. This recipe produces dough that handles well. Langan is a baker, blogger and host of the Food Network show, “Dan Can Bake It.” “What is a holiday cookie plate without some decorated gingerbread cookies?” writes Dan Langan, introducing his recipe for gingerbread cut-out cookies in his new cookbook, “Bake Your Heart Out: Foolproof Recipes to Level Up Your Home Baking” (Union Square & Co., $29.99).
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