1 cup granulated sugar
1/2 cup dark corn syrup
1/2 cup water
1 tbsp ground ginger
2 tsp cinnamon
2 tsp ground cloves
1 cup unsalted butter or margarine
4 cup all-purpose flour
1 1/2 tsp baking soda
1 liquid food coloring,
1 if desired
Directions
Preparation time: 1 1/2 hours Chilling time: 12 hours or more Cooking
time: 7 minutes
1. Put sugar, syrup, water, ginger, cinnamon and cloves into a large
saucepan. Cook and stir over medium heat until mixture boils and sugar
dissolves. Remove from heat. Add butter. Stir until butter is melted
and mixture is no longer very hot.
2. Mix flour and baking soda. Gradually add flour mixture to butter
mixture and stir to blend thoroughly. Dough will have a soft texture.
Place dough in an airtight container and refrigerate overnight or at
least 12 hours or as long as 1 week.
3. Heat oven to 375 degrees. Remove about one-sixth of the dough and
knead it until it is slightly softened. Roll dough directly onto
ungreased cookie sheets until it is about 1/4-inch thick. Use a
cookie cutter to stamp shapes in dough, allowing a 1-inch margin
between each cookie. Remove excess dough by lifting it and peeling it
away. Scraps of dough can be kneaded together and re-rolled.
4. Bake until golden brown, about 7 minutes. Allow cookies to cool
slightly and become crisp before removing them from the cookie sheet.
Cool thoroughly on wire racks. If desired, you may "paint" the cooled
cookies using a clean, small paintbrush and food coloring that has
been watered down slightly. Store cookies in airtight containers.
Note: After the 12-hour resting period, this cookie dough can be
hand-molded like clay--rolled, pinched, poked and pressed--and it
will keep its shape, expanding slightly while baking. Thin cookies
will become brown and bake quickly, large and thick shapes will
require longer baking. Can be cut into any shape desired but make the
cookies uniformly thick. The microwave oven can be used to cook the
sugar mixture in step 1.
Judith Taylor, Highland Park from the Chicago Tribune sixth annual
Food Guide Holiday Cookie Contest December 2, 1993
Servings: 80 servings
1993 1st Place: Ginger Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Written cooking instructions as an idea can be found way back into distant history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these old cookbooks were just simple pictorial instructions for food preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main course and afters, something that is very familiar to us today. Additionally, he recounts how the Roman cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and dill. Over the next few hundred years, the upper-class families of the West strove to offer the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. However, it was during the nineteenth century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes common in their social group. When we get to the 1900s, cookery publications were greatly in demand as a result of increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this 1993 1st Place_ Ginger Cookies recipe.
