Gingerbread Cookies

By jojomail1

From Saveur - cookies can be served plain or with icing. Recipe comes from 80-year-old Vete-Katten bakery in Stockholm.

Ingredients

• 3 3/4 cups flour
• 3 teaspoons ground cloves
• 3 1/2 teaspoons ground cinnamon
• 2 1/2 teaspoons ground ginger
• 1 1/4 teaspoon baking soda
• 11 tablespoons unsalted butter - softened
• 1 cup packed dark brown sugar
• 1/2 cup golden syrup or dark corn syrup
• 1/2 cup heavy cream
• 2 cups confectioners' sugar - sifted
• 1 teaspoon fresh lemon juice
• 1 egg white, lightly beaten

Details

Servings 48

Preparation

Step 1

In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another bowl beat together butter, brown sugar, and golden syrup using a handheld mixer is pale and fluffy, 1-2 minutes. Add the reserved spice mixture and the heavy cream in 3 alternating batches, beginning and ending with the spice mixture until the dough just combines. Transfer dough to a work surface, divide in half and shape each half into a flat disk. Wrap each in plastic and refrigerate for 1 hour.

Heat oven to 350 degrees. Unwrap 1 disk of dough and place on a floured work surface. Use a rolling pin to roll to a 1/8 inch thickness. Cut out cookies using shape of choice and place 2 inches apart on parchment paper lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set- about 12 minutes. Transfer to wire rack and cool.

For icing - whisk confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer to resealable plastic bag and snip off corner and pipe icing onto cookies.