so, i have been through a few recipes in search of the tasty cookie swap winner. in my haste to create during young esther's nap-time, i made a variation of gingerbread house cookies...yes, with mustard. the jar said ginger, in my own handwriting. very convincing. and yet, mustard. i picked most of it out successfully...but still a little spicy. another attempt, with actual ginger, produced a lovely crisp cookie with the seasonal flavour i was seeking...
cream:
1 cup margerine
1 cup granulated sugar
1/2 tsp salt
2 eggs
2 tbsp white vinegar
1 cup molasses
sift and add:
6 cups flour
2 tsp baking soda
4 tsp ginger
1 tsp each cinnamon, nutmeg, cloves
chill overnight, roll, cut and bake.
350 degrees for 7-10 minutes.
fancy up with royal icing
beat til foamy:
1/2 cup water
1/4 cup merangue powder
add cup at a time til you like what it looks like:
up to 4 2/3 cups icing sugar
until stiff peaks form.
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