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Gingerbread Cookies Recipe from Beach Club


10 tbsp. unsalted butter
2/3 cup granulated sugar
1/2 cup corn syrup
1/3 cup milk
14 oz. bread flour
2/3 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves

Yield: about twenty 3-inch cookies


Place butter, sugar, corn syrup and milk in a sauce pan. Heat to about 110 degrees F., stirring the mixture into a smooth paste at the same time.

Sift flour, baking soda and spices together. Incorporate into the butter mixture.

Line the bottom of a sheet pan with baking paper. Dust the paper with flour and place the dough on top. Flatten the dough, cover and refrigerate overnight.

Roll out a small portion of the dough to 1/16 inch thick. (Keep the dough you are not working with in the refrigerator.) The dough will feel sticky, but don't be tempted to mix in additional flour. The flour used in rolling the dough will be enough -- too much flour will make the baked cookies too hard and not pleasant tasting.

Cut out cookies using a 3-inch heart-shaped or star-shaped cookie cutter. Place the cookies on sheet pans lined with baking paper.

Bake the cookies at 400 degrees F. for about 10 minutes until they have a rich brown color.

Decorate with icing made out of powdered sugar.



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