Recently tragedy struck my cookbook collection: the 8 x 11 spiral bound notebook full of my mother’s recipes and my notes taken over 30 years disappeared. When I was married (one million years ago) my mother hand-wrote a collection of recipes and advice. Somehow,in November when we moved a book shelf from the TV room to a bedroom the notebook vanished. Fortunately I had copied many recipes to my computer’s recipe file. But many old time recipes are lost. Several times a week I wander through the house, looking in drawers and shelves, hoping to find the book. But I fear it is really gone.
One recipe in the notebook that I have been using since the early 1980’s is Gingerbread Men from Gourmet Magazine. I tried searching the internet and Epicurious and could not find this recipe on-line. Luckily I had copied this to my computer. So, here is the BEST gingerbread cookie dough I have ever made. No pictures today. Tomorrow my sister and I will be baking cookies all day long and by the afternoon we’ll have some cookies to photograph.
- 2 sticks unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 cup dark molasses
- 2 Tablespoons cider vinegar
- 5 cups flour, all purpose
- 2 tsp ginger
- 1 ½ tsp baking soda
- 1 ¼ tsp cinnamon
- 1 tsp ground cloves
- ½ tsp salt
- 2 egg whites
- 2 tsp water
- pinch cream of tartar
- pinch salt
- 3 cups confectioners’ sugar
- Cream butter, add sugar and beat until fluffy.
Beat in egg, molasses and vinegar.
Sift together dry ingredients and add slowly to creamed mixture.
Divid dough into 4 pieces, dust with flour and wrap in plastic wrap.
Chill 3 hours.
Roll out 1/4″ thick and cut with cookie cutters.
Bake at 375* for 6 – 8 minutes or until no imprint remains when touched.
Cool, then ice.
Icing: beat egg whites with water, tartar and salt until frothy. Add 4X sugar slowly and then beat until it holds stiff peaks. Add food coloring if desired.
Baking cookies with my sister is a favorite December activity. Tomorrow we will have some of the results. Enjoy!