Gingerbread Cookies

Chef David Scalise from the Hilton Anatole shares the recipe for Christmas gingerbread cookies and a Christmas tree fritatta.


GINGERBREAD COOKIES

Prep Time 45 min
Total Time 3 hr 15 min
Servings 30

Cookies
1  cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Frosting and Decorations
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food colors, if desired

Directions

In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.

Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies, decorate with candies, sprinkles, candy canes or any other Christmas cheer.


"CHISTMAS TREE" FRITATTA

Total Time 25 min
Servings 4 to 6

Ingredients
1 garlic clove, thinly sliced
2 tablespoons olive oil
3 1/2 cups broccoli florets
1/4 teaspoon crushed red pepper
Salt
Black Pepper
8 large eggs
1/2 cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Directions

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.

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