So holiday panic has taken a firm grip on my heart. It's a real shame that I don't practice holiday yoga or meditation or holiday planning-ahead. The baking is done. The packages have not yet been sent out, but if they go out tomorrow morning maybe they'll be there by Christmas Eve, right? My annual mantra of, "next year it will be different," is in heavy mental rotation. I was hoping that writing it down here would help to make it so. The gingerbread won't get iced this year, but I figure that makes them more appropriate breakfast cookies. And I find what I really need right now is a good breakfast cookie. To go with the coffee and sleep deprivation. Merry Christmas.
Gingerbread Cookies
5 1/4 c. flour (I use half whole wheat pastry flour and half all-purpose)
2 tsp. baking powder
1 tsp. baking soda
3 tsp. ginger
2 tsp. cinnamon
1/2 tsp. ground cloves
rounded 1/4 tsp. salt
1 c. shortening
1 c. sugar
1 c. black strap molasses (this has a strong flavor, if you want your cookies milder and sweeter, use a lighter molasses, or a mixture of both)
2 Tbsp. vinegar
2 Tbsp. ground flax + 6 Tbsp. water
In a very small bowl, mix together the flax and water and set aside.
In a large bowl, whisk together the dry ingredients (flour-salt).
In the bowl of your electric mixer, cream together the shortening and sugar until light and fluffy. Add the molasses and continue beating, again until the color gets lighter and the mixture looks a bit fluffier. This takes a couple minutes. Beat in the flax goop and the vinegar. When all of your wet ingredients are well incorporated, add the dry mixture in 2 or 3 batches. Mix.
Divide into 3 balls. Flatten into disks, wrap (I use parchment paper because I'm trying to abstain from plastic wrap), and chill for at least 2 hours. Roll out to about 1/4 inch thickness, and if you're doing this at the last minute like me, then just slice into diamonds- rationalizing that you'll make them look pretty with a fancy icing job later- or use cookie cutters if have the time and patience.
Bake on parchment-lined cookie sheets at 375 for 7-8 minutes. Cool for a minute on pan before gently removing to cooling racks.
