Gingerbread Troll Cookies
Beat together until well blended, in a mixer set on medium speed:
6 Tbs. softened butter, 3/4 cup brown sugar, 1 large egg
Then add the following to the bowl and mix well:
1/2 cup molasses, 2 tsp. vanilla extract, 1 tsp. lemon zest
In a separate bowl, whisk together until blended, these dry ingredients:
3 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 Tbs. ginger
1/4 tsp. cloves
1 3/4 tsp. cinnamon
Gradually add these dry blended ingredients to the mixing bowl, mix until smooth.
Divide finished dough in half, wrap each in plastic wrap, then refrigerate for 2+ hrs.
TIME TO MAKE GINGERBREAD TROLLS!
On a flat, flour covered surface, roll out the cold dough to no more than 1/4” thick.
Use the enclosed curled handle depth guide to check for correct thickness.
Sprinkle flour over the rolled dough and inside cookie cutter (or dip cutter in flour)
and press it firmly into dough. Lift off slowly so troll cookie releases from cutter.
If dough sticks to inside of cutter or cookie won't release from cutter easily,
either the dough is rolled too thick, or not enough flour was coating the cutter or dough.
Use a spatula to transfer cut outs to baking sheet.
Space cookies 1” apart on baking sheet (best to first line with parchment paper).
Bake in oven at 375 deg. for 7-10 minutes depending on cookie size.
Sprinkle on or dip cutter in flour before each pressing.
When you gather the cut off scraps of dough and roll them out again to make more cookies,
if dough becomes too warm and sticky, put in fridge or freezer for a short period.
If too much dough sticks to cutter, use a toothpick and/or stiff dry brush to clean.
if you have to wash with soap and water, make sure to dry cutter thoroughly before reusing.