Molded Gingerbreads for the Tree
There are a few tricks to getting a good impression with springerle cookie molds, but don't worry if you don't have any~ you can get out your regular gingerbread man cutter and use that too.
After your dough has rest at least a day, its time to press them out~ don't bother to preheat the oven tho, because these will set at least 24 hours to dry before baking~ it helps to set the impression in the top of the cookie. Gather your springerle molds, flour, foil, spatula, rolling pin,knife, pastry brush, something like a skewer with a pointy end to make the hanger holes, dough and a parchment lined cookie sheet. Do you really need parchment??? yes.
Be sure they are safe from pets and snack snicking husbands.....
3&1/2 cup flour
1/2 cup sugar
1/2 tsp ground cloves
1 tsp nutmeg
3/8 tsp baking soda
1 tsp cinnamon
1&1/2 tsp ground ginger
1/4 tsp salt
1/2 cup canola oil
1 cup molasses
4 tsp water
Mix all dry ingredients in a bowl with a whisk. In a separate bowl, mix the oil, water and molasses until its thoroughly integrated. Pour the wet bowl into the flour bow and mix well with a spoon until a stiff dough forms~ I use a folding motion with a big spoon~ don't use an electric mixer!
Put in a sealed zip bag in the fridge for 24-48 hours.
Press cookies then let dry 24 hours before baking.
Bake cookies on parchemnt lined cookie sheet at 300 degress f, for 10-15 minutes, depending on how crunchy you like them.