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holiday baking:

holiday baking* 

    Gingerbread Cookies
Pastry Chef Elizabeth Steffey of Andaluca at the Mayflower Park Hotel – Seattle, WA
Adapted by StarChefs

Yield: 40-50 cookies


  • 1 cup butter, soft
  • 1 ¼ cups sugar
  • 1 egg
  • 1/3 cup coffee, warm
  • 1 cup molasses
  • 4 ½ cups flour
  • 1 ¼ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 Tablespoon fresh ginger, grated
  • Raspberry, apricot, or plum jam, as needed


Preheat oven to 350°F. Cream butter and sugar until light and pale. Mix egg, coffee and molasses until combined. Add egg mixture to creamed butter and sugar. Sift together flour, baking soda, spices and salt. Add dry ingredients to wet and mix until combined. Add fresh ginger. Chill dough 8 hours. Roll dough into walnut sized balls and place on parchment lined sheet tray. Flatten dough slightly with palm of hand and put thumbprint in center of each cookie. Fill indention with jam. Bake cookies 8-10 minutes.


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