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Name: Gingerbread Dough/pepparkakor
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Cinnamon; 1 1/2 ts Ground cloves; 1 ts Baking soda; 2 tb Cream milk or water; 1/4 c Light molasses or dark corn; 1 tb Ground ginger; 2 c All-purpose flour; 1/2 c Dark brown sugar; 1/2 c Butter, at room temperature

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INGREDIENTS

1 tb Cinnamon
1 1/2 ts Ground cloves
1 ts Baking soda
2 tb Cream milk or water
1/4 c Light molasses or dark corn
1 tb Ground ginger
2 c All-purpose flour
1/2 c Dark brown sugar
1/2 c Butter, at room temperature

Servings

INSTRUCTIONS

Melted white chocolate or Royal Icing, for decoration In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm. Preheat oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be). Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing. Yield: about 4 dozen Royal Icing: 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water 1 teaspoon almond extract, vanilla or lemon juice Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary. Gingerbread House/Box: Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5 inches, to make the floor, walls and roof of the house, and two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 6 1/2 inches from the bottom. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. Bake at 375 degrees F for about 15 minutes until dough feels firm. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. Glue sides of house to base and at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue two pieces together to make the roof of the house, but do not attach roof to the house. (Fill house with cookies, then place roof on top). Yield: One recipe of dough makes one house BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Posted to MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

NOTES

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Gingerbread Dough/pepparkakor

1 tb Cinnamon 
1 1/2 ts Ground cloves 
1 ts Baking soda 
2 tb Cream milk or water 
1/4 c Light molasses or dark corn 
1 tb Ground ginger 
2 c All-purpose flour 
1/2 c Dark brown sugar 
1/2 c Butter, at room temperature

Melted white chocolate or Royal Icing, for decoration    In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon,  ginger, cloves and baking soda together until the mixture is smooth. Blend  in the flour and cream to make a stiff dough. Chill at least 30 minutes or  until firm. Preheat oven to 375 degrees F.    On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch  thickness and cut into desired shapes using cookie cutters. (The thinner  you roll the dough, the crispier the cookies will be).    Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10  minutes until lightly browned. Slide cookies and parchment off the baking  sheet onto the countertop to cool. Dip cooled cookies into melted white  chocolate to decorate, or decorate with Royal Icing.    Yield: about 4 dozen    Royal Icing: 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy 1 to 2  large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup  water 1 teaspoon almond extract, vanilla or lemon juice    Mix all of the ingredients together using an electric hand mixer, until the  icing is smooth and thin enough to be pressed through a pastry bag with a  writing tip. Add more lemon juice, if necessary.    Gingerbread House/Box:    Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5  inches, to make the floor, walls and roof of the house, and two pieces for  the ends of the house, 3 inches wide at the base, 3 inches to the roof  line, and slanted to a peak 6 1/2 inches from the bottom. Roll gingerbread  dough out to edges on a large, rimless cookie sheet. Place paper patterns  onto the rolled out dough. With a sharp, straight edged knife, cut around  each of the pieces, but leave pieces in place.    Bake at 375 degrees F for about 15 minutes until dough feels firm.    Place patterns on top of the gingerbread again and trim shapes, cutting  edges with a straight-edged sharp knife. Leave to cool on baking sheet.    Place royal icing into pastry bag with a writing tip and press out to  decorate individual parts of house, piping on decorations, windows, door,  etc., as desired. Let dry until hardened.    Glue sides of house to base and at corners using royal icing. Place an  object against the pieces to prop up until icing is dry (it only takes a  few minutes).    Glue two pieces together to make the roof of the house, but do not attach  roof to the house. (Fill house with cookies, then place roof on top).    Yield: One recipe of dough makes one house    BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Copyright, 1996, TV FOOD  NETWORK, G.P., All Rights Reserved    MC Format by Gail Shermeyer, 4paws@netrax.net    Recipe by: BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Posted to  MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11,  1997

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Nutrition

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Serving Size: 1 Serving (386g)
Recipe Makes: 1 Servings

Calories: 1364
Calories from Fat: 28 (2%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 4471.2mg		154 %
Potassium 579.8mg		15 %
Total Carbohydrate 310.9g		91 %
	Dietary Fiber 15.9g	64 %
	Sugars, other 294.9g
Protein 25.8g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1364

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