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And by spicy, we aren't talking about cayenne pepper or Cajun flavors, we're talking about the spice you taste from a hot cup of cider or some gingerbread. Rachael Ray Every Day Magazine Executive Food Editor Nina Elder stopped by Tonia's Kitchen to talk about their Spiced Gingerbread Cookies. Not only are they delicious, but they're also very decorative, and will make a beautiful addition to your holiday dessert plate!
3 cups flour
2 tsp. ground cinnamon
2 tsp. ground ginger
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄4 tsp. ground cloves
1 stick (4 oz.) unsalted butter, at room temperature
1⁄2 cup (packed) brown sugar
1⁄2 cup molasses
1 egg
In a medium bowl, whisk the first 6 ingredients. In a large bowl using an electric mixer on medium high, beat the butter and brown sugar until light and fluffy, about 2 minutes. Beat in the molasses and egg. Add the flour mixture; beat on low until just blended. Halve the dough. Shape into disks, wrap in plastic and refrigerate until firm, about 1 hour. 2. Position the racks in the upper and lower thirds of the oven; preheat to 350°. On a floured surface, roll out 1 dough disk 1/8 inch thick. Cut out with cookie cutters; divide between two large parchment-lined baking sheets, spacing 1 inch apart. Re-roll scraps; cut out cookies. Repeat with the remaining dough. 3. Bake until the edges are firm, 13 to 15 minutes. Transfer the baking sheets to racks; cool 2 minutes. Transfer the cookies to racks; let cool completely before decorating.
