Friday, December 20 2013, 07:56 AM MST
Gingerbread Cookies from Chef Alexandre Henocq
1 pound 6 oz all-purpose flour1 tsp baking powder1 tsp baking Soda1/2 tsp salt 10 oz sugar 1 1/2 tab ginger powder1 tab cinnamon powder6 oz butter 2 oz shortening2 eggs1 cup molasses1/2 cup of water
Mix together the butter, shortening and sugar, until creamy. Add eggs. Then incorporate all the dry ingredients, and let mix slowly then add molasses and water.Do not over mix to long.
Refrigerate for 12 to 24 hours then roll and cut.
Cook at 325 * for 10 to 12 minutes