Looks like my posts/recipes are out of chronological order. I suppose it doesn't matter too much. I'm letting my phone connect to google plus so I can access my cooking phone photos via blogger directly without having to download them and take up memory I don't have available on my grandpa of a computer, but g+ seems to be willy nilly picking them and not going in any order. As you wish, google.
I made this recipe a few nights ago because I had some free time, and I felt like doing something that might make me feel a little more in the Christmas spirit. I had made gingerbread cookies a few weeks ago when I first got to NYC and had time to kill during Hurricane Sandy, and they turned out really well. I used a different recipe for these, and they were a lot drier. They crumbled from dough to rolling. I gave up on rolling and just balled them up and flattened them out, hence their plain jane shape. Then I was grateful for our funky oven and having a dish of water to keep them moist; otherwise, I'm sure they'd have been dry and terrible. Luckily they turned out okay, and once I put the icing on, I was surprised that they were actually pretty good. A stroke of luck and sugar. I decided to decorate them in Christmas colors as well as good luck cookies for my roommate's finals! I'm pretty sure she nailed them, and I'll take a point or two of credit from the snacks. :)
3/4 cup packed dark brown sugar
1 stick butter or margarine, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup confectioners' sugar, sifted
1 to 2 tablespoons milk
Food coloring, as desired
*I loosely measured and then added milk and sugar until I got a consistency that was spreadable but would harden after a bit
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.
I made this recipe a few nights ago because I had some free time, and I felt like doing something that might make me feel a little more in the Christmas spirit. I had made gingerbread cookies a few weeks ago when I first got to NYC and had time to kill during Hurricane Sandy, and they turned out really well. I used a different recipe for these, and they were a lot drier. They crumbled from dough to rolling. I gave up on rolling and just balled them up and flattened them out, hence their plain jane shape. Then I was grateful for our funky oven and having a dish of water to keep them moist; otherwise, I'm sure they'd have been dry and terrible. Luckily they turned out okay, and once I put the icing on, I was surprised that they were actually pretty good. A stroke of luck and sugar. I decided to decorate them in Christmas colors as well as good luck cookies for my roommate's finals! I'm pretty sure she nailed them, and I'll take a point or two of credit from the snacks. :)
3/4 cup packed dark brown sugar
1 stick butter or margarine, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup confectioners' sugar, sifted
1 to 2 tablespoons milk
Food coloring, as desired
*I loosely measured and then added milk and sugar until I got a consistency that was spreadable but would harden after a bit
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.
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