Ginger cookies - for Marilyn FL

E

evan

Well-known member
If you feel like making GB cookies after living with GB dough for a month, these are good smileys/wink.gif

1 cup + 2T dark syrup

1 cup brown sugar

1 cup heavy cream

1 stick butter

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6 cups flour

1 1/2 tsp hartshorn

1 tsp ground ginger

1/2 tsp ground black pepper

1/4 tsp ground anise

Warm syrup, sugar, heavy cream and butter in a saucepan. Butter shall melt but do not let the mix come to a boil!!!

When butter is melted, remove saucepan from the stove and mix it with the dry ingredients in a bowl.

Set the dough to cool in the fridge overnight.

Roll out dough and a floured surface with a rolling pin. Cut out cookies using a cookie cutter.

Bake at 330F until they are done (I cut out very small male and female cookies so mine are done in 8-10 minutes.)

These are very good eaten with a glass of ice cold milk!! smileys/smile.gif

 
Thanks, Eva! Just as soon as the nice nurse lets me have sharp objects, I'll

give it a try.

PS: What the idea of heating the first batch of ingredients?

 
and would dark syrup be molasses, or dark corn syrup, or doesn't matter? I like the recipe.

 
Ang, I remember mom mentioning Hartshorn when she was baking from her German cookbook...

It's a leavening agent she purchased at a local German deli. Here's a link that provides a good explanation of it, as well as a substitution.

http://www.ochef.com/539.htm

 
Ohhhh. Baker's Amonia. My Mom and Grandma had cookie recipes in German that used this.

they would buy it at the pharmacy.

 
Sorry for coming back so late to this post (I'm abroad). The idea behind

heating it is to "melt" the sugars well - and I imagine to evaporate moist from the sugar to make it harden more (Just my two cents....but I cannot imagine why else.)

 
Hartshorn - from Wikipedia - is

Ammonium bicarbonate (also called bicarbonate of ammonia, ammonium hydrogen carbonate, hartshorn, or powdered baking ammonia) is the bicarbonate salt of ammonia.

Ammonium bicarbonate is formed as shown above and also by passing carbon dioxide through a solution of the normal compound, when it is deposited as a white powder, which has no smell and is only slightly soluble in water. The aqueous solution of this salt liberates carbon dioxide on exposure to air or on heating, and becomes alkaline in reaction. The aqueous solutions of all the carbonates when boiled undergo decomposition with liberation of carbon dioxide and the substance with which the carbonate ion reacted to form the bicarbonate, in this case, ammonia:

NH4HCO3 ¨ NH3 + H2O + CO2

 
As cheezz said, dark corn syrup would work wonderfully smileys/smile.gif

Molasses hads a strong flavour that would alter the taste of the cookie.

 
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