Rita Lobo teaches you how to make Christmas GINGERBREAD COOKIES decorated with icing. GINGERBREAD COOKIES are traditional cookies in Germany and the United States, especially at Christmas time. They come in different shapes and types of decoration, and are a great gift option. #NhacGNT #CozinhaPrática #RitaLobo Ingredients: For the cookie: 2 cups (tea) of wheat flour 1 tablespoon (soup) of powdered ginger 1 teaspoon (tea) of powdered cinnamon ¼ teaspoon (tea) of powdered cloves freshly grated nutmeg to taste (about ½ teaspoon) ¼ teaspoon (tea) of baking powder ¼ teaspoon (tea) of salt 100 g of butter at room temperature ⅓ cup (tea) of sifted brown sugar ⅓ cup (tea) of cane molasses 1 egg wheat flour to sprinkle the counter For the icing: 1 egg white 1 ⅓ cup (tea) of sifted confectioner's sugar 1 teaspoon (tea) of lemon juice 1 drop of vanilla essence Preparation method: For the cookie: Separate 4 pieces of parchment paper about 30 cm long – these will be used to roll out the dough. In a bowl, mix the wheat flour, ground ginger, ground cinnamon, nutmeg, ground cloves, baking powder and salt. Set aside. In a mixer, using the paddle attachment, beat the butter and sugar on medium speed until creamy. Add the molasses and egg and beat for another 2 minutes to incorporate – stop beating and scrape the side of the bowl as many times as necessary to ensure uniformity. Reduce the mixer speed and gradually add the dry ingredients, beating after each addition until a smooth dough forms. Sprinkle a little flour on one of the pieces of parchment paper and transfer half of the dough to the center. Sprinkle a little flour on the dough and cover with another piece of paper. Press gently to flatten it and, using a rolling pin, roll the dough until it is about 0.5 cm thick. Repeat with the other half of the dough. Place the already rolled out cookie dough in the refrigerator to firm up for at least 2 hours (if you prefer, prepare the dough the day before). Chilling the already rolled out cookie dough makes it easier to cut and bake the cookies. If you prefer, you can place the unrolled dough in a food bag (or a piece of plastic wrap) to form a flat block to refrigerate. In this case, it needs at least 4 hours to firm up. Preheat the oven to 180ºC (medium temperature). Remove the dough from the refrigerator and cut the cookies into the desired shape. Carefully turn the dough over and peel the paper off the cookies – this will make it easier to separate the cookies from the edges. Transfer the cookies to a baking sheet, leaving 0.5 cm of space between them. Gather the scraps in the refrigerator to open after baking the first batches. (If you chilled the dough in one block, cut the dough in half and transfer it to a floured countertop – return the rest of the dough to the refrigerator. Roll out the dough with a rolling pin, sprinkling flour on and under the dough as you go, until it is 0.5 cm thick.) Bake the cookies for about 15 minutes, or until the edges start to brown – they will harden after cooling. Note: if you are using different shaped cutters, organize the baking sheets by size (small, medium and large) as the baking time will vary depending on the size of the cookies. Remove the cookies from the oven and let them cool completely before serving or storing. Repeat with the rest of the dough and gather the scraps to roll out again, always dusting the countertop and dough with flour to prevent sticking. For the frosting: In a medium bowl, beat the egg whites with a wire whisk just until foamy. Add the sugar, lemon juice and vanilla extract. Mix well with a wire whisk to incorporate – at first it may seem like the icing is going to clump, but keep stirring until it is smooth. Beat vigorously for about 2 minutes until it forms a thicker cream that is shiny and has a noticeable effect when whisked. Note: the more you beat the icing, the firmer it will become; if you overdo it, just add a few drops of filtered water to make it more fluid. Transfer the icing to a piping bag and cut off just the tip – the thinner the opening, the more delicate the design will be. If you prefer, use a round piping tip number 2. Decorate the cookies with the icing and let it dry completely at room temperature before storing or wrapping as a gift – this takes about 50 minutes. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook: / nhacgnt Instagram: / nhacgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br