December 18, 2013 THE VILLADOM TIMES I • Page 15 Complete the holiday season with gingerbread Whether leaving cookies out for Santa or simply spread- ing some holiday cheer among family and friends, the following recipe for “Soft Glazed Gingerbread” from Eliz- abeth M. Prueitt and Chad Robertson’s “Tartine” is sure to please this holiday season. Soft Glazed Gingerbread Yields 12 to 20 cookies Dough 3 3/4 cups all-purpose flour 1 tablespoon cocoa powder 4 teaspoons ground ginger 1 1/2 teaspoons ground cloves 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1 teaspoon salt 1 1/4 teaspoon black pepper, freshly ground 1 cup unsalted butter, at room temperature 3/4 cup plus 2 tablespoons granulated sugar 1 large egg 1/2 cup blackstrap or other dark molasses 2 tablespoons light corn syrup Glaze 1 cup confectioners’ sugar 2 tablespoons water To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well. Add the molasses and corn syrup and beat until incorpo- rated. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about one inch thick, cover the dough with plastic wrap, and refrigerate overnight. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a nonstick liner. Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3-inch thick, lightly dust the top with flour, press cookie molds over the dough, and then cut the shapes with a small knife and place on the prepared baking sheet, spacing them about one inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, press- ing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about one inch between them. If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3-inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking. Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking. While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth. When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. While the cookies are still warm, brush a light coat of glaze on top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. The cookies will keep in an air- tight container in a cool place for about two weeks. They do not freeze well, however, as glaze becomes watery when the cookies are thawed.