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December 14, 2009
Gingerbread Shriners
I have been trying to find this recipe on archives of my website all week. It is the best gingerbread cookie recipe I have tried. I'm sticking it here for future reference for myself, and anyone who needs some kitchy baking fun.
Gingerbread Cookies
Note the injured Shriner on the lower left (who was involved in an unfortunate baking accident). Can you find the pink flamingo?
Each recipe makes about three dozen cookies, depending on the size of the cookies.
Gingerbread cookie dough (above)
2 3/4 cups unbleached all purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup solid vegetable shortening (non-hydrogenated), room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup unsulfured (light) molasses
1 large egg
Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl into light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Lemon sugar cookie dough
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 teaspoons grated lemon peel
1/2 cup sugar
1/4 cup powdered sugar
1 large egg
Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and lemon peel in large bowl. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)
Shaping and baking cookies
Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Roll out dough to 1/4-inch thickness, lifting and turning dough to prevent sticking.
Using a basic gingerbread fella cookie cutter, place the cutter on the dough and press only the lower half of the body (below the neck anyway) firmly. Try not to let the top of the head cut through the dough, but a slight depression is fine. Remove the cutter and use a knife to add a fez to the top of the head. Go over the edges of the head and shoulders to make sure the dough is cut well and cookie can be lifted. Use a spatula to get the cookies off the work surface and onto the baking sheet.
Transfer cookies to lightly greased baking sheets, spacing 1/2 inch apart. Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Transfer cookies to racks and cool completely. Store cooled in airtight container at room temperature until ready to decorate.
Royal Icing
3 tablespoons Wilton Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water
Food coloring paste
Beat first 3 ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Tint small batches with desired food coloring pastes. Makes about 3 cups of icing.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Posted by jenna at December 14, 2009 02:21 PM