You make gingerbread bones. At least, that was the case for me. After a fruitless search which endured far too long, I finally gave up my attempt to find a cookie cutter for making gingerbread men. Now, as you have all learned by now I'm sure, I have run into various glitches during my cooking experiences. So, I just thought of this as another little hurdle in the path, and decided to see what else I could find in the drawer of cooking utensils. The only cookie cutters I could find were not one, but TWO shaped like bones of different sizes. So, I used those. Despite my cookies turning out shaped like dog treats which may have been a deterrant for some, they were incredible! I personally skipped putting any icing on these because I did not think it was necessary and I was feeling a bit lazy. If you have more motivation and time, look up a recipe for royal icing to decorate your cookies.
2) Sift the flour, baking soda,, cinnamon, ginger, allspice, and cloves through a wire sienve into a medium bowl. Set aside.
3) In a large bowl, using a hand-held electric mixer at high speed, beat the butter and shortening until well-combined, about 1 minute.
4) Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours.
5) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes.
6) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface
7) For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart.
8) Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire racks to cool completely.
What's Inside:3 cups flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
8 tablespoons (1 stick) butter at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup molasses
1 large egg
How to make them:
1) Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
2) Sift the flour, baking soda,, cinnamon, ginger, allspice, and cloves through a wire sienve into a medium bowl. Set aside.
3) In a large bowl, using a hand-held electric mixer at high speed, beat the butter and shortening until well-combined, about 1 minute.
4) Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours.
5) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes.
6) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface
7) For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart.
8) Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire racks to cool completely.
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