Gingerbread-like, this gingerbread cookie has become integral in Europe Christmas attribute – it is baked in the form of various animals, festive and religious symbols, decorated with glaze, presented in as a gift and decorate them with a Christmas tree. Consensus on the origin of this type of cookie is not, but it is known that Europeans It has been prepared since the time of the Crusades. It is very unpretentious in preparation and storage, and thanks to the plasticity of the dough, you can give the liver almost any shape. Share with friends: 
Time: 30 minutes Difficulty: Easy Quantity: 48 shaped cookies. Recipes use dimensional cookies. capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. butter at room temperature
- 3/4 Art. brown sugar
- 0.5 tbsp. molasses
- 2 large eggs at room temperature
- 3 and 1/4 Art. premium flour
- 1 tbsp. l ground ginger
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp baking powder
- 0.5 tsp soda
- 0.5 tsp salt
Recipes with similar ingredients: premium flour, sugar brown, molasses, allspice, ground ginger, cinnamon, eggs
Recipe preparation:
- Beat butter with brown sugar and molasses until light and airy texture. Add eggs one at a time, carefully whipping after each addition. Sift flour into a separate bowl, ginger, cinnamon, allspice, baking powder, soda and salt. Pour this mixture into the butter and mix thoroughly. Form from the test 2 discs, wrap them in a film and remove cool for 1 hour and up to 2 days (the dough will be soft even in chilled condition).
- Preheat oven to 175 ° C and cover 2-3 baking sheets parchment.
- Roll out the first disc on a lightly floured surface dough to a thickness of 3 mm. Using the selected mold cut out dough cookies and carefully transfer them to the prepared baking sheets, at a distance of about 1.5 cm from each other. Do the same with the second part of the test – the remainder of the test can be stored in refrigerator until next use.
- Bake cookies for 15-18 minutes until it becomes slightly brownish around the edges. Allow to cool for a few minutes on baking sheet, then transfer to a plate or rack to make cookies completely cooled. Cookies can be stored in a tightly closed container up to 10 days.
