Christmas COOKIES
By Karen Miltner
Rochester (N.Y.) Democrat & Chronicle
Gingerbread people
here are two fundamental truths about food. No matter where you are — a game, a high school dance, a farmers market — there’s bound to be a tasty MORE COOKIE food story to uncover. And RECIPES ON if you ask a few questions PAGE 46 about what a person happens to be eating or drinking, you’ll hear an interesting tale. So this year, we followed a different tack for our annual holiday cookies story. Instead of scouring cookbooks and websites, we focused the search on our own backyard. Here are some of the great recipes we found.
Gingerbread is a tradition in many families. This recipe comes from the George Eastman House International Museum of Photography and Film in Rochester, N.Y., which has a gingerbread house exhibit and silent auction each year.
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5 tablespoons butter, softened 1/3 cup dark brown sugar, packed 1/3 cup molasses 1 egg 2 cups white flour 1 teaspoon ginger 1/2 teaspoon cinnamon Pinch of salt 1/2 teaspoon baking soda Raisins, nuts or other edible things to decorate
Heat oven to 350 degrees and grease cookie sheet (or line with parchment paper). Put butter, brown sugar, molasses and egg in a large mixing bowl and beat with the electric beater for about two minutes, until light and fluffy.
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Add the flour, ginger, cinnamon, salt and baking soda, and mix well with a spoon. Put dough in refrigerator for 15 minutes. Put dough on floured table or board and roll with the rolling pin until dough is about as thick as two nickels. Cut with the cookie cutter. Make eyes, noses, mouths and buttons with the raisins, nuts or other edible decorations. Put cookies on prepared cookie sheet with a spatula and bake 10 to 12 minutes until they just start to turn dark. Cool on wire rack. Makes about 40 3-inch gingerbread people.