The 12 Days of Cookies

* Exported from MasterCook *

12 Days of Cookies
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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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The Foundation:
1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested

The dry ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

The Wet Ingredients:
2 eggs
1/2 cup dark molasses
1 lemon, juiced


Easy Orange Frosting:

1 cup powdered sugar
Finely grated zest of 1 orange
2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange liqueur
1/4 teaspoon light corn syrup

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar
and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking
soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend.
Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add
the dry ingredients. Add the egg mixture and when blended, remove the bowl from
the machine. Divide the cookie dough in half. Press the first half of the dough
in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes.
Repeat with the second half. This step will make it easier to finish rolling
out the dough when it has chilled. It will also mean you only have half of the
dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the
first half of the dough about 1/2-inch thick. Lightly flour the cookie
cutter(s) and cut the shapes, making as few scraps as possible. Use a metal
spatula to gently transfer them, cookie by cookie, (the cookies should be
similar size) to a baking sheet. Repeat with the other half of the dough and
transfer them to another baking sheet. A note about crowding the tray(s): these
particular cookies can spread a little. Leave room between the cookies. Better
to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake
until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the
refrigerator. These cookies may be a little more "tough" because the dough will
have been worked a little more than the others.

For the Orange Frosting:

In a medium bowl add all of the ingredients and whisk together to combine. If
too thick in consistency, add a touch more orange juice or water to thin out.

Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the
gingerbread cookies. Press the 2 cookies halves gently together.

The Variation:

I love springerle, the German anise-flavored cookies, for the delicate molds
(and carved rolling pins) used to make them. I have made this recipe with
springerle molds with stunning results. The kind of cookies that make people
marvel at how great they look before they eat a half a plate of them! Simply
dust the decorative molds (or rolling pin) with flour, shaking lightly to
remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick).
Press or roll the dough into the molds and trace the shapes with a sharp knife
to extract the cookies. Arrange them on a greased baking sheet (with some space
between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in
teaspoons and roll them into balls. Press the balls onto a greased baking sheet
or press with the tines of a fork to make ridges. Bake until brown around the
edges, about 10 to 12 minutes.

These cookies are so beautiful, they can stand alone. Or...make gingerbread
sandwiches using the above frosting as the filling...


Description:
"Day 1: Alex's Gingerbread Cookies"
Yield: "6 dozen"
The Food Network
http://www.foodnetwork.com/recipes/a...Cookie1_2009_5
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Per Serving (excluding unknown items): 1290 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 333g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 22 1/2 Other Carbohydrates.

NOTES : A note about good cookie baking: Halfway through, I always rotate the
tray in the oven so the cookies bake evenly on all sides. This recipe is no
exception.