*1 cup of Butter or Shortening, melted *3 cups Granulated Sugar *6 Eggs *3 teaspoons Vanilla *2 cups All-purpose Flour *1 1/2 teaspoons Baking Powder *1 cup Baking Cocoa, powder *1/2 teaspoon Salt
Mix together the wet ingredients, with wooden spoon; melted butter/shortening, sugar, eggs and vanilla. Mix until combined well and do not beat or whip.
Whisk together the dry ingredients; Flour, baking powder, cocoa and salt.
Combine the wet and dry ingredients and mix with wooden spoon just until smooth.
Pour brownie mixture onto 1/2 baking sheet (lined with parchment paper and sprayed with a cooking spray for easy removal) smoothing out batter as much possible onto parchment covered baking sheet. Sprinkle with holiday sprinkles.
Bake brownies in a pre-heated 350* F. oven for 25 minutes or until done.
*1 cup Whipping Cream or Canned Milk or (1/2 cup Sour Cream and 1/2 Cup Milk)
*1 tablespoon Vanilla Extract
*1 teaspoon Salt
*4 and 1/2 cups All-purpose Flour
*1 teaspoon Cinnamon
*3/4 teaspoon Ground Ginger
*1/2 teaspoon Allspice
*1/4 teaspoon Ground Cloves
*4 teaspoons Baking Powder
Instructions: *
Pre-heat oven 350*F. *
Cream together in stand mixer: Butter, sugar, molasses, cream, vanilla and salt. *
Sift together in bowl: Flour, cinnamon, ginger, allspice, cloves and baking powder. *
Slowly add the flour mixture to the creamed mixture in stand mixer on low speed and mix well and (scrapping down the sides of the bowl occasionally) forms a soft dough ball.
*
Hint: Refrigeration of the dough will always make the cookies roll, cut and cook a little better; also using a cooled 1/2 baking sheet with each batch of cookies helps too! *
Roll out cookie dough using half the dough at a time, so not to over working the dough and cut cookies with a Gingerbread man cookie cutter. *
Place cookies on a Silpat covered half baking sheet or cookie sheet of your choice sprayed with cooking spray or covered with parchment paper. *
Bake for 8-10 minutes or when edges barely start to turn a little darker brown but not burned. Also depends on the size of cookie. *
Hint: I’ve always usually mixed my cookies by hand, but my daughter is a pastry chef and mixes everything in stand mixer but either way works great!
Glaze Recipe
Ingredients:
*2 cups Powder Sugar
*1/4 teaspoon Almond Extract or 1 teaspoon Clear Vanilla Extract
*2-3 tablespoons Water
*1/2 teaspoon Butter Flavored Crisco or White Shortening for extra white Icing, optional
Instructions:
In a bowl add the above ingredients and whisk until smooth.
***Use a pastry brush and brush glaze on gingerbread cookies. Allow cookies to set before serving.
