There seems to be a new trend in baking every recipe in a book. It just so happens that I bake and I have several books – which should I choose? Well, whether we like it or not, winter is fast approaching. I have a book that would e perfect and has become a favorite: Holiday Baking – New and Traditional Recipes for Wintertime Holidays by Sara Perry. This is the book my very own Birthday Cake came from last year – and it was wonderful. So, why shouldn’t I get on board with this trend? Why shouldn’t you?
The book is categorized by holiday from Thanksgiving through New Year’s. Now, each holiday has several recipes – I don’t think I’ll be able to pull every recipe off in a single day or weekend – so I’ll just start at the first recipe, Cut-Out Ginger Gobblers, and work my way to the last recipe, Chocolate Brownie Terrine. The only promise is that I’ll try to make and blog about each and every one before New Year’s Day.
If you’d like to bake along with me you can take a sneak peek at the book by clicking on the photo above or the book title as posted above, and/or purchase a copy of this great book for yourself, here. You won’t be sorry, I love this book. I’ve gifted this book. I’ll continue to gift this book. Come on, let’s bring bake in winter together.
I just had a thought. I think I’ll post the upcoming recipe a few days in advance so if any of you do decide to bake along with me, you’ll know what to do until your book arrives. Let’s start now:
Cut-Out Ginger Gobblers
Holiday Baking pages 20-21
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 cup ubsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup maple syrup
2 tablespoons orange juice, apple juice, or water
1 teaspoon grated lemon zest
1. Into a medium bowl, sift together the flour, baking soda, salt, ginger, allspice, and cinnamon, then lightly whisk and set aside.
2. In a stand mixer set on medium speed, beat the butter until creamy, about 30 seconds. On medium speed, beat in the brown sugar until light and lump free. Beat in the maple syrup, orange juice, and lemon zest until blended, scraping down the sides and bottom of the bowl as necessary. Turn off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended. Gather the dough into a 6- to 8-inch disk and wrp loosely in plastic wrap. Using a rolling pin, flatten the disk so the plastic wrp is tight and the dough is even. (This helps reduce the chilling time and makes the dough easier to roll out.) Chill for 2 hours, or until firm.
3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment, or a silicone mat, or grease the pan lightly and set aside.
4. Remove the dough from the refrigerator and, if needed, soften slightly for easier handling. Roll it out 1/8 inch thick on a lightly floured board, betweeb 2 sheets of parchment paper, heavy-duty plastic wrap, or waxed paper.
5. Lightly dip a 3- to 3 1/2-inch turkey-shaped or Thanksgiving themed cookie cutter in flour, then firmly press it straight down into the dough. Repeat, cutting the cookies close together t avoid rerolling. Using a spatula, carefully transfer the cookies to the baking sheet. If a cookie is to be used as an ornament, press a hole through the top with drinking straw or large skewer.
6. Bake until the cookies are lightly browned, 10 to 12 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.