Danish Gingerbread

January 16, 2009

I didn’t actually make these. My mother-in-law (who is an amazing cook) made them with #1 this Christmas. She sent some home for us with a container of icing, but they didn’t last long enough to decorate. #1 and #2 loved them almost as much as I did.

1 c butter
2/3 c brown sugar
1/3 c light corn syrup
2/3 c honey
1 t grated lemon rind
1 t vanilla
1 t cinnamon
1 t baking soda
1 t ground ginger
1/2 t ground cloves
1 t salt
4 1/2 c flour

Cream butter and sugar until light and fluffy. Add the corn syrup, honey, lemon rind and vanilla. Combine spices with a small amount of flour then add to the mixture. Little by little, add enough of the flour to make a soft, unsticky dough. Chill until firm. Roll out on a floured surface until 1/8 inch thick. Bake at 350 for 8 minutes.

Buttercream Icing:

1/2 c butter
1/2 c shortening
1 t vanilla
1/8 t salt
1 lb (about 4 cups) powdered sugar
3 T cool milk or cream
food coloring (optional)

Cream butter and shortening. Add vanilla and salt. Beat in sugar, 1 cup at a time, blending well. Scrape side with rubber spatula. Add milk and beat at high speed until light and fluffy.
Yield: 3 cups

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!