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Gingerbread Cookies Day 1

Added Dec 01, 2015 •

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okay hi everyone I am going to demo for you how to make your gingerbread cookies the first thing you want to do of course as ways is to tie up your hair put on your apron and wash your hands  make sure that you are washing for 20 seconds with warm water and soap and once that's done then the next thing you want to do is pre-heat your oven to 375 degrees and then I guess I'll see you a little bit today scuse me so you're going to pre-heat your oven and then this is a really simple recipe for today  what you want to do is you are going to use your stand mixer so that's not new new equipment that will make the cookie dough first and then I'll do the frosting II so for the cookie dough  going to put your flower everything is been pre-measured just to shorten  the videos for you with finals coming up so in goes my flower  in goes all my spices so I have all my spices here I have salt and baking soda so all that's going to go in  and then I'm going to put in my sugar that's going to go in and I am using me turn it so you can see on camera I am using your paddle attachment for this  we will be using later the Whisk attachment for the frosting but for right now the the paddle see if you can see that for him I had to go better I'm so now that I have all that in I am actually going to just  turn it to put one and turn it on just to mix it up a bit to get my dry ingredients Incorporated so now they have that done play melted my shortening a bit so you want to have your short name melted so that's going to count as part of your liquid ingredients  when you can just go ahead and pop it in the microwave for between 30 seconds to a minute just to get it melted can soft and then when it comes to measuring your corn syrup and your molasses just make sure to spray the inside of your measuring cup cooking spray so that way it'll all slide out nice and easily  so I'm going to get all of that in  and then  as that's  getting in there then  I am going to I'm at the but I want to make sure that my stand mixer is on so again I'm going to have it in between the minimum and the number one on my speed I'm going to get that going  and then I'm going to slowly add in my egg I don't want the heat of my melted shortening to cook the egg that's why I the machine running  so that it won't  it won't hit in a big hot spot of melted shortening make scrambled eggs in my cookie dough so stop it Midway but already it's starting to come together as as dough it's almost there so definitely make sure that you only mix this  just until your cookie dough come together once it's all crumbly and pretty which dough you can turn it off and then you can take it out and just as if you had purchase store-bought cookie dough at this point you can if it's a little dry  mine is attach dry which is probably because I didn't get 100% on my molasses out which is my fault so you can use a rub scraper or a spoon to get out all all your molasses to make sure it's all in there can I make sure all my corn syrup is in there  hopefully that was probably about an ex tablespoon of moisture hopefully that's going to be enough to get this to come together like cookie dough okay so now that was the moisture that I needed for my dough  so now I can it's all together cookie dough so what you want to do is utilize your counter space and you can go ahead and roll outs York no  see want to put down a little bit of flour  make sure that you have clean and sanitize your counters before you do this part but you can go ahead and get your cookie dough out put it on right there on your counter and this dough isn't a really super moist dough these will have a more crispy kind of texture to them so it's  a little bit similar to your pie crust okay but it should come together and then again you want to sprinkle a little bit of flour on to your rolling pin as well and then just go ahead and roll it out so you don't want to make it too thin  because if do when you try to move your cookies onto your cookie sheet they will tear or break on you so make sure you want this maybe where in between a quarter of an inch to half an inch thick  so just try to be  even and hopefully  are cookies are a little bit bigger than 3 inches or cookie cutters so you might not get hopefully you'll get  for sure you should get at least one per person and your group but if you get to person that would be plenty if you get more then that's just a bonus if you're not sure about the thickness then you can go over the student center and grab a ruler and check  hey the only way to be sure especially as you're learning then you just grab a ruler and check the thickness of your dough so I can see here I'm definitely in that quarter to half-inch thick range  cancel make my cookie cutters I'm going to get my little gingerbread person I'm going to dip it in the flour first and then I'm going to go add a push and there is there's my little person so I'm just going to do  I'll try to do but see you guys have live in your group so you should get 10 hopefully minimum flares 3 extra flour on mine just to make it a little easier for you to see on camera where I am cutting he don't really need that much flour but  like I said hopefully that makes it easier for you to see on camera okay so you would just go ahead and cut out all your shapes once you had that done you can go ahead and take your parchment-lined cookie sheet which should already be in kitchen for you  and take your spatula  we just move my dirty dishes out of the way take your spot and go ahead if you pick up extra no problem all you do is just kind of Wiggle that off  and then gently slide your cookie right on ready to bake they won't spread too much so I mean leave some room for spreading while they bake but  typically butter cookies spread a lot shortening cookies spread much less it just has to do with the type of fat that you're using in your cookies  so again if you pick up little extra chunk you can just go ahead and pull those off just light it  onto your plate but you definitely do use the spatula with The Rock  cooked not just the Kate and then you will bake for approximately 10 minutes but it all depends on how thick you roll them out so just kind of keep an eye on them okay you won't really see too much in terms of color change  so you'll notice will get a little shiny as the fat in their milk so when they don't look shiny anymore that's when they're done cuz like I said because of the masses he won't see them turn a golden color and so that's it 8 minutes even though it's 10 better to check a little on the early side case I'm going to put mine in and that's it for the now when it comes to your frosting to finish your for your frosting super easy all you're going to do is switch your blade or your attached from the paddle to the Whip and then  you're going to get your powdered sugar in your clean Bowl pens to make sure you clean out your bowl see you have your powdered sugar in here four cups you have your meringue powder that goes in and then you have four tablespoons of  so let me get my four tablespoons of water all you need to do then once you're when two 3 okay so once your three ingredients are in you just put it on the stomach started on low  or in between men and one and once it looks like the powder sugar is starting to get dissolves a little bit you can slowly increase your speed to a level 1 and then as the powdered sugar can use to get dissolved into your frosting and slowly move it up to a level 2  and then too level 3  and then to a level 4 and then you're going to let this run anywhere from 5 to 10 minutes I like to check it at 5 at home if this is a commercial mixer at home if you a KitchenAid stand mixer it's more like 7 to 10 here at school this one's going to be more like in the five to seven Ranch and if you have a hand mixer what's the little one you hold with your hand in a bowl it's going to be 10 to 12 minutes okay so just all depends on the speed of your motor but that's all there is to it you just let it go 5 - 7 minutes and then you'll have your frosting and that's that's pretty much it the only key to your frosting keeping it good for days it's to make sure that when it's done you put it into an airtight container cuz air will make it go firm or solidify so that's that's all there is to it

Uploaded by Kathy Stella.

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Gingerbread Cookies Day 1

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