HONEY-GINGERBREAD COOKIES

Honey-Gingerbread Cookies image

Martha Stewart, December 2007 These are great for for gingerbread men and houses! Martha says, "These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor."

Provided by kelly in TO

Categories Dessert

Time 1h40m

Yield 6 dozen men

Number Of Ingredients 12

Ingredients

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulphured molasses

Steps:

Whisk together flour, baking soda, salt, and spices in a medium bowl.
Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
Let cookies stand at room temperature until set, at least 2 hours or overnight.

Nutrition Facts : Calories 1107, Fat 33.9, SaturatedFat 20.3, Cholesterol 151.8, Sodium 835.8, Carbohydrate 191.1, Fiber 4.5, Sugar 95.9, Protein 14.7