Imagine Wednesday of Thanksgiving week: the dough is already whipped up and chilling in the fridge. (After much searching for the appropriate recipe, I went with the one on the molasses bottle... find it at the bottom of the post). TheBoy and I went out to find a rolling pin to tame the dough and... no place had one! Well, Target had one for $20, but I couldn't see myself buying a stick with handles for that much money. One extremely unpleasant (though productive) Wal-Mart visit, later, we were ready to head back to Target to pick up that over-priced pin.
Well, there must have been a serious run on rolling pins because there were no absurdly expensive cooking implements left. At all! Commence calling: I called TheBoy's mother (future Mother-in-Law of yours truly) and asked if I could use her rolling pin and oven at Thanksgiving (she said yes, but I was able to avoid that fate, anyway) and TheBoy called our wonderful friend J----- for his help. J----- suggested a floured wine bottle and, voila!, we had our answer. We rushed home to the already-opened bottle of FishEye and TheBoy chugged it down (my Tylenol-cured headache prevented me from joining him) so that I could fill it with cold water, which both added heft to the pin and kept the dough extra cold so I could work with it longer.
Overall verdict: I will likely NEVER buy a rolling pin, I'll just drink more and more Merlot to sustain my baking habit. The cookies turned out delicious (if I do say so myself) and everyone ate them right away.
Gingerbread Cookie Recipe
makes uncounted dozens of mini cookies (probably about a gallon, if you must know)
- 3/4 cup molasses, light or dark (I used dark)
- 3/4 cup margarine or butter (I used butter)
- 3/4 cup brown sugar, firmly packed
- 3 2/3 cups all-purpose flour
- 1 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1 egg
1. In a saucepan, heat the molasses, butter, and brown sugar until the mixture boils, stirring occasionally. Remove from heat, cool.
2. In a large bowl, mix all the dry ingredients.
3. Stir egg into molasses mixture and mix together the flour and molasses mixtures.
4. Put the dough into the fridge (I left it in the bowl, but you might want to wrap it in plastic wrap) for 1 hour or more.
5. Divide dough in half. On a floured surface, roll the dough out to a thickness of 1/8 to 1/4 inch. Use floured cookie cutters to make precious little shapes (I used everything from a mini gingerbread man to a lion).
6. Bake at 350 F for 6-14 minutes, shorter for softer cookies.
7. Remove from pan to cool on a wire rack. Store in an airtight container for up to 2 weeks.