Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spiced Graham People
Getting reviews...
- Level: Intermediate
- Total: 6 hr
- Active: 1 hr
- Yield: About 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 137
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 86 mg
- Level: Intermediate
- Total: 6 hr
- Active: 1 hr
- Yield: About 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 137
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 86 mg
Ingredients
Directions
- Whisk both flours, the ginger, cinnamon, salt, allspice, baking powder and baking soda in a medium bowl. Beat the butter, brown sugar and honey in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the water until the mixture is smooth and shiny, 2 to 3 minutes. Reduce the mixer speed to low and beat in the flour mixture. Divide the dough between 2 sheets of plastic wrap; pat into disks. Wrap and refrigerate until firm, at least 4 hours or preferably overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Coat 2 baking sheets with cooking spray. Working with one piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out cookies using a 4-inch gingerbread-person cookie cutter. Arrange 1 inch apart on the prepared pans; refrigerate until firm, 10 to 20 minutes. (If the dough is too soft, refrigerate 15 minutes.) Reroll the scraps and cut out more cookies; refrigerate.
- Bake, switching the pans halfway through, until the cookies are firm and slightly browned, 10 to 15 minutes. Let cool completely on the pans.
- Decorate the cookies with royal icing (tint with food coloring, if desired). Let set, about 1 hour.
