I made a batch of ginger bread yogis and thought I’d share my recipe in the spirit of the holidays. I hope everyone out there in blog-world is able to spend time with family and friends during this season and a Happy Winter Solstice to everyone! See you on the mat in 2014.
The dough must be chilled for at least three hours. Roll the dough thick and the cookies will turn out plump and moist.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 8 tablespoons (1 stick) butter, at room temperature
- 1/4 cup vegetable shortening, at room temperature
- 1/2 cup packed light brown sugar
- 2/3 cup unsulfured molasses
- 1 large egg
- Decorate with icing!
Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Sift the flour, baking soda, cinnamon, ginger, nutmeg, cloves into a medium bowl. Set aside.
In a large bowl, mix the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours.
To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/4 inch thick, being sure that the dough isn’t sticking to the work surface, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
Bake, 10 to 12 minutes. Cool on the sheets for 2 minutes. Then decorate your yogis as you see fit. Yum!