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Before you jump to Classic Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living much more green we won't be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Keep reading for some approaches to go green and save energy, generally in the kitchen.
You may possibly prefer cooking with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. Mainly if you make sure the dishwasher is full previous to starting a cycle. Don't dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.
From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all do, without difficulty. It's concerning being practical, most of the time.
We hope you got benefit from reading it, now let's go back to classic gingerbread cookies recipe. To cook classic gingerbread cookies you need 21 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Classic Gingerbread Cookies:
- Provide of unsalted butter, softened to room temperature.
- Use of brown sugar (light or dark fine).
- Prepare of unsulphured molasses.
- Get of large egg, at room temperature.
- Take of vanilla extract.
- Get of all purpose flour.
- Get of baking soda.
- Provide of salt.
- You need of ground ginger.
- Get of ground cinnamon.
- Get of allspice.
- Provide of ground cloves.
- Get of Icing Ingredients :.
- Prepare of confectioners' sugar.
- Prepare of vanilla extract.
- Take of room temperature water or milk.
- Take of salt.
- Provide of Additional Things Needed :.
- You need of ·Extra Flour.
- You need of ·Cookie Cutters.
- You need of ·Rolling Pin.
Steps to make Classic Gingerbread Cookies:
- In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes..
- In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves..
- With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days..
- Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside..
- Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters..
- Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky..
- Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges..
- Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely..
- For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart)..
- Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting..
- Store finished, decorated cookies covered at room temperature for up to 1 week..
- Mini Gingerbread Houses -->.
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