Rebecca, This formatting should not have to be a hassle. I don't know why QVC hasn't corrected this problem. Don't hesitate to post, however. We can figure it out, and sometimes even post it in a way that it's easier to read. Thanks for this recipe and your comments. I have to give it a try.
Best Gingerbread Cookie Recipe for Cut-out and Eat Cookies
From “Sunset Magazine,” Lane Publishing, Menlo Park, CA, circa 1980s, comes this fantastic gingerbread cookie recipe which I use lots during Christmas baking. It’s rolled thicker than most gingerbread cookies, cuts easily into any shape and retains its moistness. I’ve included a recipe for royal icing, which I like to use when decorating the cookies. I have so many memories making and decorating these cookies with my daughter.
Preheat oven to 350. Lightly grease cookie sheets.
¾ C heavy whipping cream
1 tsp grated lemon peel
1-1/4 C firmly packed light brn sugar
¼ tsp salt
2/3 C light molasses
4-1/2 C unbleached flour, unsifted
1 Tbs soda Cold water + pastry brush
1-1/2 tsp ground ginger
White/colored decorating icing
1 tsp ground cinnamon
Using a stand or electric hand mixer, beat the cream until very soft peaks form. Beat in the sugar, molasses, soda, ginger, cinnamon, lemon peel, and salt. Using low setting, gradually stir in the flour, mixing well after each addition. Let dough stand, covered, about 30 minutes or until easy to handle. You can chill the dough overnight, then allow it to return to room temperature before cutting/shaping.
On a lightly floured pastry cloth or board, roll out dough to a bit thicker than 1/8”. Cut with large cookie cutters, freehand with a knife, or knife with cardboard template (about 5” maximum dimension).
Arrange cookies about 1” apart on prepared cookie sheets. Brush each lightly with cold water using a pastry brush. Bake in 350 oven for 8-10 minutes or until very lightly browned.
Transfer to racks or wax paper to cool. Store airtight up to 2 weeks at room temp. Serve plain or decorate with icing. Makes about 3 dozen cookies of average size.
Icing: 2 egg whites and 2-1/2 cups sifted powdered sugar. In a large bowl and using a hand mixer, beat the egg whites until they are frothy and slightly thickened. Add the sifted sugar into the whites ½ cup at a time, beating thoroughly after each addition. Continue to beat for about 5 minutes or until stiff icing is formed. Add a small round decorating tip to a pastry bag and work with 1 cup of the icing at a time.
Enjoy! - Rebecca
Last edited on 11/14/2013