Gingerbread People Holiday Cookie Projects White Snowflakes Dreidel Trios And Ornaments Recipes

HOLIDAY COOKIE PROJECTS: SNOWFLAKES, DREIDEL TRIOS, AND ORNAMENTS

Steps:

• Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar and mix. Add the egg and mix. Add the molasses and vanilla and mix. Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches, and mixing just until combined after each addition, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
• Heat the oven to 350 degrees F. Grease 1 or 2 sheet pans. On a lightly floured surface, roll the dough out 1/4-inch thick.
• Icing decorations:
• Stir the confectioners' sugar, milk, and vanilla together until smooth.
• To make snowflakes:
• Use a snowflake-shaped cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make the holes in the dough about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines in between them, making a spiderweb effect to make it look like a snowflake. Let the icing harden before threading the cookies onto wire, string or yarn for hanging.
• To make dreidel trios:
• Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make a hole in the handle about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Sprinkle the sugar on the icing while the icing is still wet. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
• To make ornaments:
• Use any holiday-themed cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the dough about 1/8 inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

GINGERBREAD COOKIE COCKTAIL

Steps:

• To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
• To garnish glass, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly.
• To prepare cocktail, fill cocktail shaker with ice. Add gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Pour into martini glass.

GINGERBREAD COOKIE THINS

Steps:

• Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.
• Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes.
• Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired.
• Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool.

GINGERBREAD SNOWFLAKES

Steps:

• Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
• Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
• Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.

GINGERBREAD SNOWFLAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. , Bake at 350° until edges are firm, 10-12 minutes. Remove to wire racks to cool., In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a pastry bag fitted with a tip; pipe frosting onto cookies in desired designs.

FROZEN SNOWFLAKE GINGERBREAD COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk. Wrap and refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 5-in. snowflake cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. , For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide into thirds; tint 1 portion light blue, second portion light purple, and leave the third portion white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until icing is dry and firm, several hours. If desired, sprinkle with coarse sugar while icing is still wet. Store in an airtight container. Save remaining icing in an airtight container., For fondant, in a large microwave-safe bowl, combine water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, stirring every 30 seconds, about 30 seconds longer. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, beat until combined., Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes. , Roll fondant to 1/8-in. thickness. Cut with assorted snowflake-shaped cookie cutters. Adhere snowflakes to cookies with remaining icing. Let stand until set. If desired, brush with luster dust. Store in an airtight container.