Yesterday I made gingerbread cookies:
Mummies, frankensteins, bats, pumpkins, and spiders. Oh my!
This recipe is from my 1986 book, "christmas cookies". The cookies will be chewy, not crispy. Total time to make these and ice them is about 2-3 hours.
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 egg
1 tsp vanilla
3 1/2 cups flour (I used whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt (omit if using salted butter)
heaping 1 tsp cinnamon
heaping 1 tsp ginger
heaping 1/4 tsp nutmeg
heaping 1/4 tsp cloves (ground)
1/2 cup buttermilk (or eggnog)
Cream butter with sugar with beaters or food processor, Add molasses, egg, and vanilla until smooth. Alternate adding flour and other dry ingredients with the milk. Turn out onto lightly floured surface. Knead briefly and divide dough into two balls. Cover and refridgerate about an hour.
Preheat oven to 350F. After dough is chilled, turn out onto lightly floured surface. Roll to 1/4 inch thick, and cut out shapes. Reform left over dough until used up. Repeat with 2nd dough ball. Arrange cutouts onto ungreased cookie sheets, about 1-2 inches apart. Bake in preheated oven for about 10 minutes, or until edges are darker brown. Remove to cool on wire racks or newspaper.
When cookies are cool, decorate with royal icing. Yield about 3 dozen cutouts.
I decorate with what's called "colorflow" icing:
in a small bowl, mix about 1/2 cup powdered sugar with a 1/2 tsp vanilla or almond flavoring. Add food coloring and a wee bit of water, about 1-2 tsp. Stir until desired consistency (should be a bit thicker than a standard glaze). Spoon into plastic baggie and snip the tiniest bit off the corner with scissors. Pipe onto cookies. If using multiple colors, put each baggie into it's own cup or bowl to contain oozing icing. Icing will set up hard in a few hours.
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made cookies! *updated w/ recipe*
YUM!
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