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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 80 |
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Directions: Preparation time: 1 1/2 hours Chilling time: 12 hours or more Cooking
time: 7 minutes
1. Put sugar, syrup, water, ginger, cinnamon and cloves into a large
saucepan. Cook and stir over medium heat until mixture boils and sugar
dissolves. Remove from heat. Add butter. Stir until butter is melted and
mixture is no longer very hot.
2. Mix flour and baking soda. Gradually add flour mixture to butter
mixture and stir to blend thoroughly. Dough will have a soft texture. Place
dough in an airtight container and refrigerate overnight or at least 12
hours or as long as 1 week.
3. Heat oven to 375 degrees. Remove about one-sixth of the dough and knead
it until it is slightly softened. Roll dough directly onto ungreased cookie
sheets until it is about 1/4-inch thick. Use a cookie cutter to stamp
shapes in dough, allowing a 1-inch margin between each cookie. Remove
excess dough by lifting it and peeling it away. Scraps of dough can be
kneaded together and re-rolled.
4. Bake until golden brown, about 7 minutes. Allow cookies to cool
slightly and become crisp before removing them from the cookie sheet. Cool
thoroughly on wire racks. If desired, you may "paint" the cooled cookies
using a clean, small paintbrush and food coloring that has been watered
down slightly. Store cookies in airtight containers.
Note: After the 12-hour resting period, this cookie dough can be
hand-molded like clay--rolled, pinched, poked and pressed--and it will keep
its shape, expanding slightly while baking. Thin cookies will become brown
and bake quickly, large and thick shapes will require longer baking. Can be
cut into any shape desired but make the cookies uniformly thick. The
microwave oven can be used to cook the sugar mixture in step 1.
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