Can you believe this is the last recipe of 2010? Thank you to all my followers, readers and supporters– I couldn’t of made it this far without you.2010 came and went in what feels like a flash. No tangible new year resolutions for me yet yet, but somewhere down that list, I want to remind myself to be thankful for my successes, and the courage to make it through any defeats. A lot of that thank you has to go to my loyal readers and supporters, who submit suggestions and post comments on this itty bitty blog. I love every single one of you, and guess what? You’re the reason I do this.
I’m wrapping the year with a recipe for snowflake gingerbread snaps– the dough is a little tempermental, but if you have patience with it, you’ll have some great cookies. Feel free to use any cookie cutter shape– the edge of a round glass works great if you don’t have any around. These are the ones I have, but I used only the medium sized cutter.
Enjoy, and have a safe and successful 2011, and see you in the new year. xo
Snowflake Gingerbread Snaps
[Yields ~ 20, 2 1/2″ dia. cookies.]
– 5 1/2 cups all-purpose flour + 1/2 cup for dusting
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup packed dark-brown sugar
– 4 teaspoons ground ginger
– 4 teaspoons ground cinnamon
– 2 teaspoons all spice
– 1 teaspoon finely ground pepper
– 1 1/2 teaspoons coarse salt
– 2 large eggs
– 1 cup molasses
1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Using the paddle attachment of your electric mixer, cream together butter and brown sugar until light and fluffy, ~ 2-3 minutes. Scrape down mixture, and add eggs one at a time, scraping the bowl after each addition. Mix in spices and salts and molasses. Reduce speed to low. Add flour mixture; mix until just combined– don’t over blend, or you’ll have a tough cookie dough.
3. My dough was a little crumbly at first, and it took a little bit of kneading to render a workable dough. Divide dough into thirds, flatten into disks; wrap in plastic wrap and refrigerate until cold (~ 30 min)
5. Preheat oven to 350’F . Roll out dough on a lightly floured work surface to a 1/4-inch thick– I found it easier to place a piece of plastic wrap on top of the dough prior to rolling. Dip your cookie cutter into flour, and cut out shapes from the dough. Space cookies on a cookie sheet, and bake for 10-12 minutes until crisp, but not too dark. This is a little tricky, but remember that cookies bake for an additional 2-3 minutes once you remove them from the oven, so you should keep a close eye on them.
6. Put icing in a parchment triangles, and pipe designs on cookies; immediately sprinkle with sugar, tapping off excess. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.