Homemade gingerbread cookies

Gingerbread Cookies

5 ½ Cups All-Purpose Flour
1 Tablespoon + 1 teaspoon Cinnamon
1 Tablespoon + 2 teaspoons Ginger, ground
1 teaspoon Clove, ground
¼ teaspoon Cardamom, ground
½ teaspoon Nutmeg, ground
12 ounces Butter, room temperature
2 teaspoon Kosher Salt
1 Cup Ginger Sugar (see recipe below)
½ Cup + 2 Tablespoons Sugar
1/8 Cup Brown Sugar
2 each Lemons, zest only
1 Cup Molasses
1 each Extra-Large Eggs
1 each Egg Yolks
¼ Cup Buttermilk
2 teaspoon Baking Soda
1 Tablespoon + 1 teaspoon Water

Sift first 6 ingredients and set aside. Whisk eggs and buttermilk together and set aside. Place butter and salt in bowl of standing mixer, mix on low to smooth butter. Add ginger sugar and lemon zest and mix till smooth. Scrape down and add molasses, mix until smooth.

Mix baking soda and water together and whisk into egg mixture then add to mixer in two additions, scraping in between additions and mixing until smooth. Add flour in 3 additions, scraping down in between.

Remove bowl from mixer and make certain dough is completely homogenous before wrapping in 4 packages, roughly 2 inches thick. Dough must be refrigerated until firm enough to roll, preferably overnight so flavor can also develop.

Roll cold dough out in batches to 1/4 inch thick. Refrigerate again before cutting stars.

Brush stars with a mixture of 1 part water to 1 part corn syrup and bake at 350 degrees until center springs back when touched.

Ginger Sugar

1 Pound Sugar
½ Pound Sliced, candied Ginger

Place sugar and rough chopped ginger in bowl of food processor and grind until the mixture resembles sand & the ginger is broken down.

Cream Cheese Icing

1 Pound Cream Cheese, room temperature
¾ Pound Butter, soft
1 teaspoon Vanilla Extract
½ teaspoon Almond Extract
1 ½ Pounds Sifted Powdered Sugar

Place cream cheese in mixer with paddle. Mix until smooth then add butter (should be same temperature and consistency as cream cheese). In 2 additions, scraped down mixer and add extracts. Begin adding sugar and scraping down as needed.

Gingerbread Wishes

  • The Lark Creek Restaurant Group will hold their second annual "Gingerbread Wishes" event this November to benefit the Greater Bay Area Make-A-Wish Foundation

  • Throughout the month of November, each restaurant in the Group will offer a star-shaped, fresh-baked and iced gingerbread cookie on their dessert menu for $10, which will be served tableside with a decorating kit including sprinkles and candies, with 100% of the proceeds benefiting the Make-A-Wish Foundation

  • The cookies can be enjoyed in the restaurant or guests can take them home in a special box

  • In 2007, the first annual Gingerbread Wishes event raised $12,680 for the Greater Bay Area Make-A-Wish Foundation

  • The Greater Bay Area Make-A-Wish Foundation grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy

  • The Group was inspired to work with the organization after Lark Creek CFO Jon Gologorsky's niece, suffering from Leukemia, was granted a "wish" through the Make-A-Wish Foundation for a garden in her backyard to look at through her bedroom window.

  • Please visit www.larkcreek.com for more information on where you can purchase a gingerbread wish cookie

  • Lark Creek Restaurant Group's participating Bay Area restaurants include The Lark Creek Inn in Larkspur; One Market Restaurant and LarkCreekSteak in San Francisco; Lark Creek Walnut Creek; and Yankee Pier in Larkspur, Lafayette, Santana Row in San Jose and at San Francisco Airport.

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