|The Festive Food of Thailand|
|by Jacki Passmore|
One of a series on national cuisines around the world, this is a cookbook which focuses on the holidays and traditions of Thailand.
1 - 10 of 105 for gingerbread cookies
Whisk together flour, ... inch space between cookies. Bake in ... thinly sliced ginger for several days, then grating it finely using a Microplane grater.
Combine the sugar, ... cut it into cookies. To prevent ... airtight tin; several days before serving, add a ripe apple to the tin to soften the cookies.
Prepare cookie dough with gingerbread men cookie cutter. ... 3 days. Spray with clear acrylic varnish. Let sit 1 more day to dry. Hang with thin ribbon.
In saucepan, bring butter, sugar and molasses to a quick boil. Cook about 5 minutes and cool. Stir in sifted flour, baking soda, salt and spices; 2 ...
Mix all and divide into 4 parts. Roll out and cut with cookie cutter. Poke holes at top with straw for string. Place on wire rack. Turn each day to ...
Mix butter, brown sugar, eggs and molasses. Add all dry ingredients. Mix well. Roll and cut. Bake in 350°F oven approximately 12 to 15 minutes.
In a large ... and cut more cookies. With pancake ... cookies to racks. Cool before decorating. With frosting, outline feet, sleeve, etc., any way you wish.
Preheat oven to 350 degrees. Butter cookie sheet. Heat molasses to the boiling point, then add sugar, butter and milk. Mix flour with remaining ...
Sift flour with soda, cloves, cinnamon, ginger and salt. Blend butter, sugars and molasses. Add sifted ingredients to butter mixture in thirds ...
Cream butter and ... the crispier the cookies. Cut out ... place on cookie sheets. Bake at 400 degrees for about 6 to 8 minutes. Cool. Makes about 5 dozen.
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