Gingerbread Cookies - butter

Method

• Cream the butter and sugar in a large mixing bowl until smooth using an electric mixer.
• Add the eggs and mix until combined.
• Sift all the remaining dry ingredients in a separate large mixing bowl and mix well.
• With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms.
• Remove dough from the bowl and wrap in plastic wrap.
• Refrigerate until firm, 2 to 4 hours.
• Preheat the oven to 350 degrees F and grease cookie sheets.
• Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable.
• Divide dough in half and put on a floured work surface.
• Using a rolling pin, roll the dough out until it's about 1/8-inch thick.
• While rolling, flour the work surface and rolling pin, as needed.
• Cut out desired cookie shapes with cookie cutters.
• Transfer cookies to a greased cookie sheet, spacing them 1-inch apart.
• Lightly brush cookies with milk and sprinkle with sugar granules, as desired.
• Bake until firm and edges begin to darken, 10 to 14 minutes.
• Remove the cookies from the oven and allow to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely.
• Cook's Notes:
• You can find star anise in the ethnic aisle in your local grocery store.
• To get the best flavor from this spice, you will need to grind the whole star anise pod.
• For the neatest edges, dip your cookie cutters in flour before cutting out each cookie.
• A viewer, who may not be a professional cook, provided this recipe.
• The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.