![]() The scraps from this process can be gathered up and re-rolled two or three times before you start to see any noticeable decline in texture, though we do recommend chilling the scrap dough for 15-30 minutes before you roll it out again, unless you're working very quickly. If you don't have a cookie cutter, you can easily use the top of a water glass to make circles in the dough. Simple shapes like stars or even big, rustic round circles are a great option for this gingerbread dough. While gingerbread people might be one of the most common shapes for gingerbread cookies, don't feel obligated to make this gingerbread into people! These cookies don't need a ton of decorations to be delicious and festive, as the smell of the baking dough alone will evoke the holiday season in your household. Similarly, you can also use all shortening, though the results won't have as much flavor as a mix incorporating butter. They will be very delicious, though a bit on the flatter, crispier side. If you don't have shortening on hand or prefer not to use it, you can make all-butter gingerbread cookies instead. Using this ratio, we get soft, tender gingerbread cookies that have the depth of flavor only butter can provide. Our solution? We like to use a mixture of half butter and half shortening, which will give you the best of both worlds. ![]() However, shortening lacks the rich flavor of butter. In many cases, shortening also produces a more tender final product than butter, which is why some bakers swear by it for things like pie crusts and cookies. According to n+1magazine, shortening was popular in the earlier parts of the 20th century because it was shelf-stable, cheaper, and more readily available than butter. If you do keep vegetable shortening like Crisco in your house, it's probably because you use some older recipes around the holidays. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |