Courtesy of my Grandmaman Lise
This recipe hails all the way from Canada! This is one of my grandmother's recipes that my Mommy passed on to me. We love gingerbread cookies. And you all know how crazy I am about chocolate. This recipe combines both of those! And of course, you can't forget the icing and sprinkles on top! They are still gingerbread men after all.
makes about 48 cookies
3 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
2/3 cup shortening
1/2 cup granulated sugar
1 whole egg
1/2 cup dark corn syrup
1/4 cup milk
1 egg white
1 Tbsp water
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, ginger, baking powder, cinnamon, salt and cloves.
In a large mixer bowl beat the shortening with an electric mixer on medium speed for 30 seconds. Add sugar and beat till fluffy.
Add the whole egg, dark corn syrup, and milk; beat well.
Beat in as much flour mixture as possible, a little at a time.
Stir in the remaining flour mixture with a wooden spoon until the dough is well blended.
Divide the dough in half. Cover and chill for about 1 hour, or until the dough is easy to handle.
Preheat oven to 375 degrees F. Grease your baking sheets and set aside.
In a very small bowl, combine the egg white and water. This will be brushed onto the cookies before they go in the oven.
On a lightly floured surface, roll each portion of dough until it is about 1/8-inch thick.
Cut with 3- to 4-inch cookie cutters.
Place the cutouts on the greased cookie sheets.
Brush the egg white and water mixture over each cutout.
Bake at 375 degrees F for 5 to 7 minutes; until slightly puffed and set.
Cool on the cookie sheet for 1 minute.
Then transfer to a wire rack to finish cooling.
We have some royal icing leftover from the Sugar Cookies (from Day 1) so tomorrow I plan on enlisting some help from my 4-year-old to ice and decorate the Chocolate Ginger Cutouts! :)