...to great Gingerbread cookies that do not crack is to use parchment-lined cookie sheets. Last night Tanner and I made gingerbread family cookies and even on my Pampered Chef cookie sheets, they cracked but on my regular cheap aluminum cookie sheets that were lined with parchment paper, they were smooth. Tonight we will decorate them and then possibly give some away...lol. We will give some away. We don't need 5 dozen cookies. The following is the recipe for the cookies. It is from the cookbook "The Essential Mormon Cookbook" by Julie Badger Jensen. I LOVE this cookbook and use it A LOT. I used it when I was asked to make funeral potatoes and I had no clue how to make them. Anyways, here's the cookie recipe:
1 cup butter, at room temperature
1 cup sugar
1 cup molasses
1 Tablespoon vinegar
1 egg
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp salt
4 1/2- 5 cups flour
In a large bowl cream butter and sugar; set aside. In a small saucepan heat molasses to boiling. Pour molasses over butter and sugar and add the vinegar. Let cool. Add egg. Mix in sifted dry ingredients. Chill for at least 1 hour. Roll on lightly floured board or surface and cut as desired. Bake on well-greased or parchment-lined cookie sheets for 8-10 minutes and 350 F. (I baked for 8 minutes only and they turned out great)
So try and enjoy!
Also, I found these useful tips in time for Christmas:
Soften butter in a hurry...just grate the amount you need or invert a small heated pan over the butter dish
To prevent cheese from sticking to your grater, chill the grater first by placing it in the freezer for a few minutes.
Gravy too salty? Ada a few pinches of brown sugar. It will mellow the saltiness without sweetening. Throw in a chunk of raw potato and the same thing will happen.
To get rid of strong smell on your cutting board, cut a lime or lemon and rub the cut side over the board. Or make a paste of baking soda and water and apply generously.
