Gingerbread Angels

Name: Gingerbread Angels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 72
Cuisine: Global
Ingredients: 1 liters all purpose flour; 2 teaspoons baking soda; 85 grams 1/2 cup coarsely chopped crystallized ginger (about; 1 egg white, beaten with 1 tablespoon water (for glaze; optional); 2 larges eggs; 118 milliliters (packed) golden brown sugar; 1 Tbsp ground cinnamon; 1 Tbsp ground ginger; 59 milliliters mild-flavored (light) molasses; 59 milliliters fresh orange juice; 2 teaspoons finely grated orange peel; 1 teaspoon salt; 237 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature

Gingerbread Angels is a vegetarian recipe with 72 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 87 calories, 1g of protein, and 3g of fat. Christmas will be even more special with this recipe. A mixture of golden brown sugar, butter, orange juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It works well as a dessert.

Instructions

Whisk flour, ground ginger, cinnamon, soda,and salt in large bowl.

Ingredients you will need

Ginger Powder

Cinnamon

All Purpose Flour

Salt

Pop

Equipment you will use

Whisk

Bowl

Place crystallizedginger in mini processor; add 1 tablespoonflour mixture and blend until ginger is veryfinely chopped. Using electric mixer, beatbutter in another large bowl until smooth.

Ingredients you will need

Ginger

Equipment you will use

Hand Mixer

Bowl

Add 1 cup sugar and 1/2 cup brown sugar;beat until light and fluffy. Beat in eggs, 1at a time. Beat in molasses, orange juice,and orange peel (batter may look curdled).Beat in crystallized ginger mixture. Blendin remaining flour-spice mixture. Gatherdough together. Flatten into disk. Wrap inplastic; chill at least 4 hours.

Ingredients you will need

Candied Ginger

Orange Juice

Brown Sugar

Orange Zest

Molasses

All Purpose Flour

Sugar

Egg

Wrap

Position 1 rack in top third and 1 rack inbottom third of oven; preheat to 350°F. Line2 baking sheets with parchment. Dividedough into 4 portions; shape each intoround. Chill 3 rounds.

Equipment you will use

Baking Sheet

Oven

Roll out remainingdough round on floured work surface togenerous 1/8-inch thickness. Using flouredangel-shaped cookie cutter, cut out cookies.Gather dough scraps and reroll to generous1/8-inch thickness; cut out more cookies.Using spatula, transfer cookies to sheets,spacing 1 inch apart.

Ingredients you will need

Cut Out Cookies

Dough

Roll

Equipment you will use

Cookie Cutter

Spatula

Brush cookies withglaze, then sprinkle with raw sugar and/orcolored sugar, if desired.

Ingredients you will need

Raw Sugar

Sugar

Bake cookies until golden, reversingsheets after 7 minutes, about 14 minutestotal.

Ingredients you will need

Equipment you will use

Oven

Let stand 2 minutes; transfer to racksto cool. Repeat with remaining dough,cooling baking sheets between batches.DO AHEAD: Can be made 1 week ahead.Store between sheets of waxed paper inairtight container.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet