(The formatting thingy is insisting on caps locks for some of this post. So odd. But I would rather bake these cookies or sleep or smooch than figure it out -- so so sorry if it's distracting from the content. )
Liz Prueitt's Soft Glazed Gingerbread.
"Several years ago I experimented with dough and patterned rolling pins and found that the gingerbread I was using made a perfect soft cookie with some adjustments to the butter and sugar, and the addition of a little extra molasses and corn syrup. The dough also kept the impression from an antique pin I had, and when it was glazed and cut into rectangles, the cookies looked like tiles with glaze settling into the grooves.”
- Liz Prueitt
I like a good cookie just like the next girl, but I LOVE a good concept. And this specific cookie promises us that we can push our antique pins or other random (cleaned) objects into the dough and have it retain its look/pattern. Very cool. I've tried to get artsy with dough before, but have never had my cookies truly "keep" their pattern. But I also have never had the time or skill to fiddle with a dough recipe to see what needs to happen in order to make necessary accommodations. Fortunately, Liz has done the work, so we can play. So bring out the jewelry and dough and turn up your "sunshower" song and let's bake. And maybe serve with a red bean and kale chili for a weekday winter dinner? BTW, this recipe is from Prueitt's new book Tartine. (Another BTW: her husband is handsome & bearded and co bakes with her in their pretty, wood floored bakery in San Francisco. Hmpf, I don't think I need to say much else ;) ) - Ash
Ingredients
For the gingerbread
3¾ c. all-purpose flour
1 tbsp. cocoa powder
4 tsp. ground ginger
1½ tsp. ground cloves
2 tsp. ground cinnamon
½ tsp. baking soda
1 tsp. salt
1¼ tsp. black pepper, freshly ground
1 c. unsalted butter, at room temperature
¾ c. plus 2 tbsp. granulated sugar
1 large egg
½ c. blackstrap or other dark molasses
2 tbsp. light corn syrup
3¾ c. all-purpose flour
1 tbsp. cocoa powder
4 tsp. ground ginger
1½ tsp. ground cloves
2 tsp. ground cinnamon
½ tsp. baking soda
1 tsp. salt
1¼ tsp. black pepper, freshly ground
1 c. unsalted butter, at room temperature
¾ c. plus 2 tbsp. granulated sugar
1 large egg
½ c. blackstrap or other dark molasses
2 tbsp. light corn syrup
For the glaze
1 c. confectioners’ sugar
2 tbsp. water
1 c. confectioners’ sugar
2 tbsp. water
1. To make the dough, combine flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
2. Beat butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Add egg and mix well, followed by molasses and corn syrup. Beat until incorporated.
3. Stop mixer to scrape down sides of bowl. Add flour mixture and beat on low speed until the dough starts to pull away from the sides of the bowl.
4. Remove the dough from the bowl, flatten into a rectangle about 1-inch thick on a large piece of plastic wrap, cover it with the wrap, and refrigerate overnight.
5. Preheat the oven to 350°. Line a baking sheet with parchment paper. Unwrap dough and place on a floured work surface. If using a plaque with a design or patterned rolling pin, roll out the dough 1/3-inch thick. Lightly dust the top with flour, press your cookie molds over the dough, and cut out the shapes with a small knife. Place on the prepared baking sheet, spacing them about one inch apart.
6. Bake until lightly golden along the sides but still soft to the touch in the centers, 7-15 minutes. (Timing will depend on the size.) Remove from oven and let cool on pan for 10 minutes.
7. In the meantime prepare glaze by whisking confectioners’ sugar and water until smooth. While cookies are still warm, brush a light coat of glaze on the top of each. When the glaze dries, it should leave a shiny, opaque finish.
Kitchen Notes: Sift confectioners’ sugar before combining it with water to ensure a smooth glaze. If you are using a pin with a carved design, make sure to flour the top of the dough so it doesn’t stick in the crevices of the pin.
*** One more thing, total aside; Liz Prueitt has a kitchen tip I can't wait to test. Her favorite trick to get onion or garlic smell off of your hands is to rub wet hands on the neck of the faucet as if it were soap. The smell goes away completely. (Random, but so cool if it works. Have fun baking and please send me pics of your antique pins & the cookies you make -- I want to post them!!! xx, ash)
*** One more thing, total aside; Liz Prueitt has a kitchen tip I can't wait to test. Her favorite trick to get onion or garlic smell off of your hands is to rub wet hands on the neck of the faucet as if it were soap. The smell goes away completely. (Random, but so cool if it works. Have fun baking and please send me pics of your antique pins & the cookies you make -- I want to post them!!! xx, ash)
