Baked goodies (Gingerbread & Shortbread)

Ok, here we go! First, the gingerbread from last night…

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I actually made another batch this morning, because I read the recipe wrong last night… put 2 tbsp of ginger instead of 1, and 1 tsp of cinnamon instead of 2. Oops. It’s just a little too gingery. I will give the first batch to my parents and Graham’s parents, then take the second batch to the party tonight.

Old-Fashioned Gingerbread
Joy of Cooking

Have all ingredients at room temperature. Preheat the oven to 350 degrees. Grease and flour one 9 x 9 inch pan or line the bottom with wax or parchment paper.

Sift together:
1 3/4 c. a.p. flour
1 tsp. baking soda
1 tbsp. ground ginger
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt 

In a large bowl, beat until creamy, about 30 seconds:
8 tbsp. unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 2 to 3 minutes:
1 large egg
1/2 c. packed brown sugar

Gradually beat in:
1 c. molasses

Add the four mixture and stir just until combined. Stir in:
1/2 c. boiling water

Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.

***

On the next baking assignment – shortbread cookies!

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I’m bringing these to the party as little gifts for my friends. Hope they enjoy!

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