Wednesday, December 18, 2013

Gingerbread cookies & icing

I know I posted yesterday on crunch time - but there's still time to do some baking... specially if you have little ones and need a fun activity to do!

This is my favorite gingerbread cookie recipe and the icing is perfect.  It melts together so well.  Plus it's more like a glaze so after it drys it getting a shiny harder coating on it.  They are a match made in Heaven.

This cookie is a soft/chewy cookie.... actually I prefer them un-iced with my morning cup of tea, not too strong, not too weak of a flavor. yum yum

Gingerbread Cookies:
  • 3 C flour
  • 1 tsp soda
  • 1/2 tsp nutmeg
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  •  1/4 tsp salt
  • 3/4 C packed brown sugar
  • 1/2 C molasses
  • 1 egg
  • 3/4 C shortening

Cream shortening & sugar.  Add molasses & egg, add dry ingredients and mix well.  Cover and refrigerate at least 2 hours.  Roll out on floured counter and cut as desired.

Baked 10-12 minutes at 350 on greased (or parchment paper lined) cookie sheets.

Gingerbread Icing:
  • 2 C powdered sugar
  • 1 egg white
  • 1 T water
  • 1/4 tsp Cream of Tarter

Mix for 3-5 minutes with hand mixer.

Let the cookies cool and then ice as desired. This icing tints really well with food coloring and either paint brushes or Popsicle sticks work great for applying the icing. 


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