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    "date": "2023-08-26T23:22:19",
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    "slug": "gingerbread-cookies",
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        "rendered": "<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Gingerbread Cookies<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 10 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Level:<\/span>\n                        <span>Easy<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Print Recipe<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingredients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> 3 cups Unbleached all-purpose flour<\/li><li><i class=\"jeg_checkmark\"><\/i> 4 tablespoon Ground ginger<\/li><li><i class=\"jeg_checkmark\"><\/i> 4 tablespoon Ground cinamon<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tablespoon Ground cloves<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 teaspoon Ground nutmeg<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tablespoon Baking powder<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/4 tablespoon Salt<\/li><li><i class=\"jeg_checkmark\"><\/i> 3\/4 cup unsalted Butter<\/li><li><i class=\"jeg_checkmark\"><\/i> 3\/4 cup Brown sugar<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li>In a bowl, combine the flour, spices, baking powder, baking soda and salt. Set aside.<\/li>\n<li>In a pot, heat the butter, brown sugar and molasses just until the butter has melted and the sugar has dissolved.<\/li>\n<li>Pour the hot mixture over the dry ingredients and stir with a wooden spoon. Add the egg and mix until smooth and the mixture isn\u2019t sticky. Remove the dough from the bowl and form into a disc with your hands. Cover in plastic wrap. Refrigerate for 30 minutes or until cooled. Freeze at this point, if desired.<\/li>\n<li>With the rack in the middle position, preheat the oven to 350\u00b0F (180\u00b0C). Line two baking sheets with silicone mats or parchment paper.<\/li>\n<li>On a floured work surface, roll the dough until about 1\/8 inch (3 mm) thick. Cut out cookies with a cookie cutter of your choice. Place the cookies on the baking sheets, spacing them out. Reuse the scraps of dough.<\/li>\n<li>Bake one sheet at a time for 10 minutes or until the cookies are lightly golden and firm. Let cool completely on a wire rack. Decorate with vanilla royal icing, if desired.<\/li>\n<\/ol>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Fen%2Fgingerbread-cookies%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/en\/gingerbread-cookies\/\">register<\/a> to bookmark\/favorite this content.<\/p>",
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        "rendered": "<p>Gingerbread Cookies Cooking time: 10 minutes Level: Easy Print Recipe Ingredients 3 cups Unbleached all-purpose flour 4 tablespoon Ground ginger 4 tablespoon Ground cinamon 1 tablespoon Ground cloves 1\/2 teaspoon Ground nutmeg 1 tablespoon Baking powder 1\/4 tablespoon Salt 3\/4 cup unsalted Butter 3\/4 cup Brown sugar Instructions In a bowl, combine the flour, spices, [&hellip;]<\/p>",
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            },
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                "item": "4 tablespoon Ground ginger"
            },
            {
                "item": "4 tablespoon Ground cinamon"
            },
            {
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            {
                "item": "1\/2 teaspoon Ground nutmeg"
            },
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            },
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        "instruction": "<ol>\r\n \t<li>In a bowl, combine the flour, spices, baking powder, baking soda and salt. Set aside.<\/li>\r\n \t<li>In a pot, heat the butter, brown sugar and molasses just until the butter has melted and the sugar has dissolved.<\/li>\r\n \t<li>Pour the hot mixture over the dry ingredients and stir with a wooden spoon. Add the egg and mix until smooth and the mixture isn\u2019t sticky. Remove the dough from the bowl and form into a disc with your hands. Cover in plastic wrap. Refrigerate for 30 minutes or until cooled. Freeze at this point, if desired.<\/li>\r\n \t<li>With the rack in the middle position, preheat the oven to 350\u00b0F (180\u00b0C). Line two baking sheets with silicone mats or parchment paper.<\/li>\r\n \t<li>On a floured work surface, roll the dough until about 1\/8 inch (3 mm) thick. Cut out cookies with a cookie cutter of your choice. Place the cookies on the baking sheets, spacing them out. Reuse the scraps of dough.<\/li>\r\n \t<li>Bake one sheet at a time for 10 minutes or until the cookies are lightly golden and firm. Let cool completely on a wire rack. Decorate with vanilla royal icing, if desired.<\/li>\r\n<\/ol>",
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