Top of the mornin’ to you on this chilly Christmas day. Being a non-practicing Buddhist, I do not actually celebrate Christmas. But in the spirit of the holidays itself, I give you gingerbread cookies. Thanks to Tasha for giving me this idea! Now I am taking a long, long break from baking cookies…
| Recipe: Gingerbread Cookies (Courtesy of Simply Recipes)
Makes about 2 1/2 dozen cookies (depending on the cookie cutters)
3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
- In a large bowl, sift together flour, baking soda, and spices. Set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter.
- Add sugar and beat until fluffy. Mix in eggs and molasses.
- Gradually add the flour mixture; combine on low speed.
- Divide dough in thirds; wrap each third in plastic.
- Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
- Heat oven to 350°.
- Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick.
- Refrigerate again for 5-10 minutes to make it easier to cut out the cookies.
- Use a cookie cutter to cut into desired shapes.
- Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes.
- Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.
- Decorate as desired.
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Don’t ask me why I didn’t choose holiday colors for decoration. Didn’t I just say I don’t celebrate Christmas?
| Recipe: Royal Icing (Courtesy of Alton Brown)
Yields about 1 1/4 cups
1 1/2 oz. pasteurized egg whites
1 teaspoon vanilla extract
1 3/4 cup confectioners sugar
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy
- Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
- Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
- Add food coloring, if desired.
- For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.
- If using storage bag, clip corner.
- Store in airtight container in refrigerator for up to 3 days.
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Note: While decorating, cover unused royal icing with plastic film touching the top of the icing to prevent hardening.
