(NAPSA)}—Gingerbread can be a crisp, flat cookie or a delicately spiced cake but it always contains the spice ginger. While small gingerbread cakes were eaten to celebrate the winter solstice in Europe, the specific word gingerbread was not used to describe a cake until the 15th a _— :~ -_ century. It quickly became a popular recipe when bakers discovered that ginger helped preserve breads and pastry. Settlers who made gingerbread in North America used local ingredients such as maple syrup. Bakers have tried to perfect gingerbread recipes and making a few small changes can often result in a big transformation. The baking experts at Argo Corn Starch and regional brand Kingsford’s Corn Starch have turned gingerbread cookies to new ginger shortbread cookies with amazingresults. Manypeople may think of cornstarch as an essential ingredient in the creamiest sauces and fine gravies, but its benefits have been rediscovered in baked goods, such as shortbread cookies. Using the right blend of cornstarch and flour produces a softer shortbread cookie than when usingflour alone. Preparing and decorating this scrumptious newrecipe for Ginger Shortbread Cookies may become one of your family’s favorite indoor pastimes. Ginger Shortbread Cookies Prep Time: 30 minutes Chill Time: 2 hours Bake Time: 11 minutes Yield: 3 dozen cookies 3 cups flour 1 cup light brown sugar If you love gingerbread cookies, you will appreciate these Ginger Shortbread Cookies, a scrumptious version of the longtime favorite. ’% cup Argo Corn Starch or Kingsford’s Corn Starch 1% Tbsp dried orange peel 1 Tbsp ground ginger 1 Tbsp pumpkinpie spice 1 tsp. baking soda % tsp. salt 2 Tbsp. molasses 1 Tbsp. water 1 egg 1 cup cold butter, cut into 1-inch pieces Icings, sugars and sprinkles MIX flour, sugar, corn- starch, orange peel, ginger, pumpkin pie spice, baking soda andsalt in a large mixing bowl. Whisk molasses, water and egg in small bowl; set aside. POUR molasses mixture over flour; beat with mixer until dough forms a ball. Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours. CUT butter into flour mix- ture using a pastry blender or 2 knives until the mixture resembles coarse meal. ROLL dough on lightly floured surface to % inch thickness. Cut with cookie cutters. Place on bakingsheets. BAKEfor 11 to 13 minutes in a preheated 350 F oven. Cool on wire racks. DECORATE as with icings, sprinkles. desired sugars and For baking and cooking tips and hundreds of recipes, visit www.argostarch.com.
