GINGERBREAD-COOKIE LETTERS TO SANTA
Kids will love these sweet notes made of gingerbread. Use royal icing to create an envelope design or address the letter to Santa directly.
Provided by Martha Stewart
Categories Cookie Recipes
Time 3h35m
Yield Makes about 30
Number Of Ingredients 14
Steps:
- Cookies: Whisk together flour, baking soda, baking powder, spices, and salt.
- Combine butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down bowl as needed. Beat in molasses. Add flour mixture and beat on low until just combined. Divide dough in thirds; form each into a flat rectangle and wrap in plastic. Refrigerate until cold, at least 1 hour and up to 2 days.
- Preheat oven to 350 degrees. Roll out dough 1/8 inch thick between lightly floured sheets of parchment, flipping and lifting off parchment occasionally to avoid sticking. Transfer to a baking sheet; chill 30 minutes. Cut into 3-by-2 1/4-inch rectangles. Chill until firm, 15 minutes.
- Bake until crisp but not dark, about 14 minutes. Halfway through baking, lift up sheet and bang on oven rack to flatten cookies. Let cool on sheets on wire racks.
- Royal Icing: Beat confectioners' sugar, meringue powder, and a scant 1/4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing for 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately or store in an airtight container at room temperature overnight; stir before using. (Makes about 2 1/2 cups.)
- Transfer icing to a piping bag fitted with a very small round tip (such as Ateco #1 or #2). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
SANTA CLAUS GINGERBREAD
Provided by Food Network
Categories dessert
Time 1h
Yield 1 to 2 dozen gingerbread men, depending on size of cutter
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper. In a medium saucepan, melt butter and shortening over low heat and remove from heat. In a medium mixing bowl, whisk together eggs, sugar, molasses, spices, and salt. Whisk in butter and shortening mixture. In a small bowl, dissolve baking soda in warm water and add to mixture. Sift flour over batter and mix well. Slowly add boiling water and mix.
- Roll to 1/4-inch thickness and cut into gingerbread men using cookie cutters. Place on cookie sheets and bake until cookies are golden brown and edges are crisp and set, about 10 to 15 minutes. Cool gingerbread and decorate, as desired.
GINGERBREAD COOKIES
This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies.
Provided by Heather
Categories Desserts Cookies Gingerbread Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
- Mix together the molasses, brown sugar, water and shortening.
- Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
- Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 51.7 g, Fat 5.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 198.7 mg, Sugar 25.2 g
GINGERBREAD CHRISTMAS CARDS
'Tis the season for mailing out Christmas cards and gift packages stuffed with homemade cookies. Why not save time and combine the two? Royal icing is the perfect backdrop for you to customize a delicious, heartfelt holiday greeting. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into four portions. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 3x5-in. rectangle-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until set, about 10-12 minutes. Remove to wire racks to cool. , For icing, in a large bowl, combine confectioners' sugar, meringue powder and water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Add additional water as necessary to achieve desired consistency. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Frost cookies and let dry completely. Decorate cookies as desired using edible writing pens.
Nutrition Facts :
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