We're cooking Gingerbread Cut Out Cookies with the Bakery Boutique and Chef Deana Cimorelli.
3c all purpose flour
1 tsp baking soda
¾ tsp cinnamon
¾ tsp ginger
½ tsp all spice
½ tsp ground cloves
½ tsp salt
1 stick unsalted butter, room temperature
¼ c vegetable shortening, room temperature
½ c packed light brown sugar
2/3 c unsulfured molasses
Royal icing (recipe follows)
Heat oven to 350 degrees.
Sift the flour, baking soda, cinnamon, ginger, all spice, cloves and salt into a medium bowl, set aside.
In mixer, cream together the butter and shortening about one minute, until well combined.
Add the brown sugar and beat until light in color, about two minutes.
Beat in the molasses and egg. Gradually add flour mixtures to make a stiff dough.
Flatten dough into a large disc, cover tightly with saran wrap and refrigerate about three hours. The dough can be prepared up to 2 days ahead.
Once chilled, remove the dough from the refrigerator and let stand about 30 minutes, just warmed up enough to roll out.
Place the dough on a lightly floured surface, roll out approximately ¼" thick and cut out.
Bake for 10-12 minutes.
Remove and let cool, once cooled, decorate.
3 tbsp Meringue powder
4c sifted confectioner's sugar
6-8 tbsp warm water
Beat all ingredients together until stiff peaks form, 7-10 minutes on low.
Add or delete water as needed.
You will need to understand the consistency that you need to pipe and decorate with.
You can add food coloring (preferably gel paste) to color to icing.
The Bakery Boutique
55 Douglas Pike
Smithfield, RI 02917
Tuesday - Thursday 12pm - 5pm
Friday 11am - 6pm
Saturday 10am - 4pm
Sunday & Monday
Pick Up Orders:
We require a 48-hour notice on orders. A 24-hour notice is required for all cancellations.