Gingerbread Cookies

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I have been baking a lot these days, mostly cookies, to give friends and also for us. Yesterday we finished the last batch of cookies and the kids had a fun time (and their mom had a not-so-fun time!) decorating them.  Are you all set for the holidays?

Gingerbread cookie is a classic and indicative of this holiday season more than any other cookie in my opinion.  My daughter decorated the Ginger Bread cookies and by the time my son awoke from his nap we were glad to have been done with them.  But there was no way of escaping him from helping out with sprinkling some edible pearl on the sugar cookies.  (If you want to bake sugar cookies, here is the link)

Traditional cookies that are a treat to the eyes and to the tummy, especially for you!



This is how our Gingerbread Men look like ;-) My kids enjoyed making buttons for them



My dining table was looking so festive with all these and some Sugar cookies I made (you could see them in the goodie bag, green color X'mas trees)




Gingerbread X'mas Tree, decorated by my 9 year old :-)




Ingredients:

All purpose Flour- 3 cups
Baking Soda- 1 tsp
Cinnamon - 1 1/2 tsp
Ginger Powder- 1 tsp
Nutmeg Powder- 1/4 tsp
Ground Cloves- 1/4 tsp
Freshly Ground Black Pepper- 1/4 tsp
Salt- 1/2 tsp

Unsalted Butter- 1/2 cup
Vegetable Shortening- 2 Tbsp
Granulated white sugar- 1/2 cup
Unsulfured molasses- 2/3 cup
Egg- 1 large

Method:

1.Sift together the flour, salt , baking soda and spices into a large mixing bowl.
2.Beat together the butter (at room temperature) and shortening till they are combined well.
3.Add in the sugar and beat till it is creamy.
4.Add the molasses (spray your measuring cup with oil so that it will not stick) and beat well.
5.Beat in the egg too.
6.Slowly fold in the flour mixture till everything is combined well.
7.Make 2 equal sized discs out of the dough and cover them with plastic wrap and chill for at least a couple of hours or until the dough is hard enough to roll.
8.Preheat the oven at 350 degree F and line 2 baking trays with parchment paper.
9.Take out the dough and wait for a few minutes before you start to roll it.
10.Lightly flour the surface and roll out the dough until it is 1/8 inch thick and using a cookie cutter cut into desired shapes and keep them on the baking sheets.
11.Chill the cut cookie dough again for 10 minutes before you bake them.
12.Bake for about 12 minutes or until the sides start to brown.
13.Cool on wire rack and decorate once it is completely cooled.
14.Store them in an airtight container after the icing is completely dry.





For Royal Icing:

Confectioner's sugar- 1 cup
Vanilla extract- 1/2 tsp
Egg whites poder/Meringue powder- 3/4 Tbsp
Warm water- 2 Tbsp

1.Mix the egg whites powder and warm water using a whisk, till it is frothy.
2.Mix in the confectioner's sugar and beat till it is very stiff and shiny.
3.Transfer into a pastry bag with a narrow tip and decorate the cookies.


Notes:

1.The original recipe called for light brown sugar instead of white sugar.
2.The icing hardens really fast, so keep any unused icing covered.
3.If you do not have a pastry bag then fill the icing in a ziploc bag, zip the bag and cut a small edge in one of the corners and decorate (That's what I did ;-)
4.This gives about 3 dozen cookies.

Last but not the least We would like to share a goodie bag with you all, the wonderful readers of Collaborative Curry, to say Happy Holidays !!!



Contributor: Namitha
Recipe Adapted From : Foodnetwork.com