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Welcome To SORMAG's Blog

Tuesday, December 05, 2006

COOKIE SWAP: Deatri King-Bey




SORMAG's CHRISTMAS COOKIE SWAP





Holiday Wish

We all have bad times and good. I pray that we stop looking at what other’s have and what we don’t have and appreciate what we do have and what we can work to have. This may sound cliché but I wish for us all to have internal peace.



Beauty and the Beast

Many see Bruce Maxwell as a beast, but to Nefertiti Townes, he is her Prince Charming. Being under the protection of the man she loves should be a dream come true for Nefertiti, but their personal demons strive for a nightmare.

Favorite Christmas Cookie Recipe

I didn’t discover the goodness of gingerbread cookies until my children were in their teens. I’ve been wanting to go all out and make a gingerbread house for Christmas. Now that I have two grandsons, I believe I’ll give it a try in another year or two when they are a little older and can help me create.

The below gingerbread cookie recipe comes from http://whatscookingamerica.net/Cookie/GingerbreadCookies.htm

If you make that gingerbread house, let me know how it comes out!!!!

Gingerbread Cookies

4 ounces butter
4 ounces Crisco vegetable shortening
3/4 cup lightly packed brown sugar
1/2 cup unsulphured molasses
1 large egg
3 1/4 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon brown food coloring *

* Can be purchased at most craft stores.

Preheat oven to 350° F. Line two cookie sheets with parchment paper and spray lightly with pan coating.

Cream the butter with flat paddle attachment of electric mixer on high speed about 3 minutes or until soft. Beat in sugar; continue beating for about 2 minutes until light and fluffy. Beat in molasses and then beat in egg, scraping down bowl once or twice.

Sift together flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt. Add the dry ingredients to the butter mixture in three batches, mixing just until each batch is blended. Shape into a large flat ball by hand, kneading a few times until smooth. Shape into two disks (6-inch by 9-inch). Wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll out. Overnight is best.

Roll out dough on a lightly floured surface to 3/16" thickness. Cut out shapes as desired using either a gingerbread person shape or any other of your choice. Transfer to cookie sheets using a broad-angled spatula, leaving at least 1 inch between cookies. Place similar sized cookies on the same sheet. To make hanging ornaments, punch holes in the tops of the shapes with a straw.

Bake for 9 1/2 to12 minutes depending on size, rotating pans front to back once during baking. They should just begin to brown around the edges and feel firm to the touch. Remove from oven and cool pans on wire racks for a few minutes; transfer cookies to racks to cool completely. Let pans cool completely before proceeding with next batch; you may reuse the parchment. Store in airtight container at room temperature for up to two weeks or freeze for up to one month. Decorate as you desire with Royal Icing.

Don't forget to stop by the Buy A Book For Christmas Room to purchase her book.



3 comments:

Gwyneth Bolton said...

Sounds good, Deatri! Can't wait to read your book!

Shelia said...

I haven't had gingerbread cookies since I was a little girl. Thanks for the recipe.

Deatri King-Bey said...

Guuuul you missin' out!!! Go bake them cookies. LOL.

Peace
Deatri

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