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 GINGERBREAD COOKIES "LASLO"

- 1 Kg Flour

- 2 tsp cinnamon

- 2 tsp Cloves

- 2 tsp Baking Soda

- 200 gm Confectioners Sugar

- 500 gr Honey

- 250 rm Butter

- 4 Yolks + 2 Yolks

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Glaze

- 1 Egg

- !/2 cup Sour Cream

- 1 cup 10 X

 
 

 GINGERBREAD COOKIES

 
 

 RECIPE 1

- 2 cups (430gm) Sugar

- 1 cup (180gm) Brown Sugar

- 1 cup (180gm) Butter

- 2/3 cup Molasses

- 4 1/2 cup (630gm) Flour

- 4 tsp Ground ginger

- 1 tsp Nutmeg

- 2 tsp Cinnamon

- 4 tsp Baking Soda

- 1 tsp Salt

- Sugar for rolling
 

- Lightly paddle sugars and butter

- Add eggs one at the time, scrapping often

- Add molasses and mix

- Sift ingreddients then add in two additions

- Refrigerate then scoop and roll into s,all balls

- Roll in sugar and bake at 310 F for approximatively 10 to 12 minutes.

  RECIPE 2

- 4 cups sugar

- 2 cups light brown sugar

- 2 cups butter

- 4 eggs

- 1 1/3 cup molasses

- 9 cups flour

- 8 tsp ground ginger

- 2 tsp nutmeg

- 4 tsp cinnamon

- 8 tsp BS

- 2 tsp salt

 

- Soften butter and sugar with paddle and eggs and molasses slowly

- Add sifted flour and other dry and mix ‘till just incorporated

  GINGER BREAD HOUSES

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 15  oz  shortening 

SPICE BLEND

- 1 oz ginger

- 1 oz nutmeg

- 1 oz cloves

- 1 oz star anise

- 2 oz cardamome

- 5 oz cinnamon

 15  oz  sugar
 1 # 2oz  corn syrup
 ¾  cup  milk
  Heat to 110ºF
 3  #  bread flour
 3 tBsp  BP
 4 to 8 tbsp  spice blend ►
    

The dough should right away and while still warm

Keep the dough covered at all times with a hot wet towel

Bake each piece at 300 F until golden brown

 
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