2011 New Recipe #21

Oh boy, I'm getting down to the wire! I'm behind a few recipes on the blog but I haven't completed my 30 new recipes this year! I have a few more planned so let's cross our fingers that I can make it!

I got really excited to make these cookies:

They are gingerbread heads and aren't they just adorable?!? Yeah, I thought so, too. And I've never made gingerbread cookies and wanted to be festive so I went for it. I had to buy and use molasses cookies for the first time ever (it smells disgusting - my dad feeds the cows molasses and I can't stop thinking about that). I didn't realize until I was halfway through that I had to chill the dough and then roll it out (I usually steer clear of those recipes). By the time I finally finished them, I lost all motivation to decorate them. I bought some frosting in a can that had different tips and then let everyone decorate their own. We had fun and they were yummy.

Gingerbread Cookies

www.bakerella.com

5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 egg
1 cup molasses

• Sift flour, soda, salt and spices together in a medium bowl and set aside.
• Using a mixer, cream butter and sugar until light and fluffy.
• Add egg and mix until combined.
• Add molasses and mix until combined.
• Gradually add in flour mixture and mix until combined and a dough forms.
• Divide dough into four sections and shape each into a flattened disc.
• Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
• When ready to bake preheat oven to 350 degrees.
• Roll out each disc between two sheets of parchment paper using a rolling pin.
• Flour the sides of the paper that will touch the dough to make it a little easier to release.
• Cut out shapes and remove excess dough to reuse.
• Leave cutouts on parchment paper and transfer to cookie sheet.
• Bake for 8-9 minutes. Cool on cooling rack.

For the icing, mix together four cups confectioner’s sugar and four tablespoons meringue powder with about four tablespoons water. If it’s too thick, add more water a teaspoon at a time. Or if it’s too thin, add more confectioner’s sugar. Decorate using a #2 to outline and #3 tip to fill in.