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Gingerbread Gift Tags

  • yield: Makes about 5 dozen

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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon freshly ground pepper
  • 1 1/2 teaspoons salt
  • 2 large eggs, room temperature
  • 3/4 cup plus 2 tablespoons dark unsulfured molasses
  • 6 cups all-purpose flour, plus more for rolling

Directions

  1. Step 1

    Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in spices and salt. Reduce speed to low; mix in eggs and molasses. Gradually mix in flour. Divide dough into thirds; shape into disks, and wrap in plastic. Refrigerate until firm, about 1 hour (up to 3 days).

  2. Step 2

    Preheat oven to 350 degrees. Roll out each piece of dough to 1/8 inch thick on lightly floured parchment paper. Transfer dough on parchment to baking sheets. Cover with another piece of parchment. Freeze until firm, about 15 minutes.

  3. Step 3

    Remove parchment. Cut out shapes, and transfer to parchment-lined baking sheets. (If dough becomes too soft, return to freezer until firm.) Using a very small round pastry tip (such as Ateco #7), make an 1/8-inch hole in top of each cookie for the ribbon. Cover with parchment; place another baking sheet on top to keep cookies flat while baking.

  4. Step 4

    Bake until golden brown, about 20 minutes. Let cool completely on wire racks; remove top sheets. Cookies can be stored in airtight containers at room temperature up to 5 days before using.

Source
Martha Stewart Living, December 2006

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