Gingerbread Springerle Shortbread

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 1/2 cup Brown sugar, dark
  • 1 tbsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 3 cups King arthur all-purpose flour, Unbleached
  • 1 tsp Mace, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on kingarthurflour.com

Description

Ingredients

• 1 cup (16 tablespoons) unsalted butter
• 1/2 cup dark brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground mace
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups King Arthur Unbleached All-Purpose Flour

Directions

• Beat together the butter, sugar, molasses, salt, and spices until light and creamy. Beat in the egg and vanilla, then mix in the flour. Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour. Preheat the oven to 400°F. Grease (or line with parchment) two baking sheets. Working with one piece of dough at a time, flour your work surface and roll the dough 1/4 thick. To shape cookies using a springerle mold: Brush a very light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or a fluted pastry wheel. To shape cookies using a springerle pin: Use a regular rolling pin to roll out one disk of dough at a time into a 1/4-thick rectangle, roughly the same width as your springerle pin. Use a pastry brush to brush a very light coating of flour onto the dough. Flour your springerle pin, then give it a couple of sharp raps to knock off excess. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines, using a pastry wheel or sharp knife. Transfer the cookies to the prepared baking sheets. Bake the cookies for 10 to 12 minutes, until theyre lightly golden around the edges. Remove them from the oven, and cool right on the pan. Store at room temperature, tightly wrapped, for up to a week. Freeze for longer storage. Yield: between 20 and 30 cookies, depending on size.

Nutrition