Gingerbread Cookies

I didn't make these last year?  I must have been distracted by all the batches of Dirty Snowballs I ended up making in a vain effort to win the cookie contest.

These are probably the quintessential Christmas cookie.  They make the whole house smell like the holidays.  And the dough is versatile enough to make crispy ginger snaps, supple gingerbread men, or solid pieces for house construction.  The creamy icing is not necessary, but often helps to cut the tang for those who prefer a more mild cookie.

2-1/4 C flour
1/2 C sugar
1/2 C shortening
1/2 C molasses
1 egg
1-1/2 tsp baking powder
1 tsp ginger
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt

icing and decorations

1.  In a large mixing bowl, combine all ingredients.  Beat at medium speed until well mixed.  Wrap in waxed paper and chill for 1 hour.

2.  On a lightly floured surface with a floured rolling pin, roll dough 1/8" thick.  These are the thickness which dries best for ornaments.  (1/16" for crisps, 1/4" for softer cookies, and 1/2" for construction pieces)  Preheat oven to 350º.

3.  Cut out shapes with cookie cutters.  If making ornaments, poke the string hole before baking.  Reroll trimmings to cut out again, but keep in mind that they will get tougher the more times you roll them out.  What I usually do is roll out a handful of dough, then add another handful to the scraps, etc, until it has all been used.  That will minimize the toughness.  Place cookies 1/2" apart on cookie sheets.

4.  Bake for about 8 minutes, until edges turn brown.  (You'll have to adjust the time for various thicknesses, and ornaments can be slightly overbaked, since they're going to go stale on purpose.)  Remove to cooling racks and cool completely before decorating.


Icing


1-1/4 C (or more) powdered sugar
1/2 tsp lemon juice
1 egg white

1.  Combine ingredients with a whisk.  Let sit in the fridge for 5 minutes for the powdered sugar to absorb the liquid, then beat again.  If you want thicker icing, add more powdered sugar.

2.  Icing can be spread over cookies, piped into designs, or dipped.  It can be colored with food coloring.  You can also top the icing with sprinkles that will stay on once the icing is set.

3.  It can take as long as 8 hours for the icing to set, even if it is applied thinly.  It's best to decorate the night before and to place waxed paper between layers of cookies.


Yield depends on size of cookie cutters and extent of decoration

Difficulty level  :)