This Epicurious.com recipe: 
GINGERBREAD CANDY CANES
has been sent to you from Shelley Niemi

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You can view the complete recipe online at: http://www.epicurio us.com/recipes/ 
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GINGERBREAD CANDY CANES
2 sticks (1/2 pound) unsalted butter, softened
1 cup sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 large egg
4 cups all-purpose flour
1 cup unsulfured molasses
Red and green sanding sugar, for decorating
In electric mixer, beat butter and sugar at high speed until fluffy, about 5 
minutes. Add ginger, cinnamon, allspice, baking soda, and cloves and mix at low 
speed until blended. Beat in egg. Add 2 cups flour and mix at low speed until 
just combined. Beat in molasses until just blended. Add remaining 2 cups flour 
and mix at low speed until just combined. Divide dough into thirds, form into 3 
disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 
hour or up to 2 days. Arrange racks in upper and lower thirds of oven and 
preheat to 375°F. Line 2 heavy large baking sheets with parchment paper. Remove 
1 dough disk from refrigerator. On lightly floured work surface, roll out dough 
to 1/4- to 1/8-inch thickness. Using 3- to 4-inch candy cane cookie cutter, cut 
out cookies; transfer with spatula to baking sheets. Gather and reroll scraps 
and cut out additional cookies. Decorate with stripes of red and green sanding 
sugar, then chill cookies
 10 minutes. Bake until fragrant and lightly colored, about 10 minutes. Cool on 
pans 2 minutes, then transfer to racks and cool completely. Repeat with 
remaining dough.

Epicurious
December 2005
Developed by Tracey Seaman
~~~~~
Rhonda G inMissouri
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