I've been making what I call "picture cookies" for over 10 years now. Despite all the work and time they take I still haven't let a Christmas go by without making a very large batch and decorating every single one of them, usually in much more detail than need be. This is a cookie for every age and a great way to put a smile on anyone's face. If you are looking for a little something to give this is it. Its a small gift with a lot of personality.
The secret to these cookies is a cookie base that is tastier than most. Many beautifully decorated cookies such as these have tastes similar to spicy cardboard and are really only for show. Well, these are really all about the cookie. A nice crisp base, although you could cook them for less time for a softer pillowy effect, and a big spice flavour, amped up by blackstrap molasses, makes these cookies a worthy partner to the bright colours and curly q's on the surface. The secret is using the best and freshest spices you can find. That means throwing out that jar of cinnamon that you used for Christmas cookies last year. Sorry. It must be done. It's cheap, so don't worry about it. It'll make a better cookie, trust me. Buy them in small quantities in a place that you know sells a lot. Or buy in whole form and have a spice grinder on hand.
Decorate them simply with a few strokes of Royal Icing and a jewel or two, or do what I do and flood the entire thing with beautiful colours and adornments.
Gingerbread Picture Cookies
adapted from: Martha Stewart
note: this makes a very large recipe, but can easily be halved.
6 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter
1/2 cup shortening
1 cup dark brown sugar
5 tsp ginger
5 tsp cinnamon
1 1/4 tsp pepper
1 tsp cloves
1/2 tsp allspice
1 1/2 tsp salt
2 eggs
1 cup blackstrap molasses
Whisk together flour, b. soda and powder.
Place butter and sugar in bowl and cream with hand mixer or paddle attachment. Beat on med for about 3 minutes until fluffy. Mix in spices, then add eggs and molasses and beat 1 minute more to throughly combine.
Reducing speed to low, add in flour and mix gently until flour disappears into mixture. Do not over beat. Put dough into large ziplock bag and put in fridge for about 1 hour.
Set oven to 350. Roll out dough, one quarter at a time, to 1/8 inch. You can go as thick as 1/4 inch, but no thicker. Space 1 1/2 inches apart on cookie sheet, refrigerate until firm and bake until starting to darken on the edges. They will crisp as they cool.
Royal Icing:
2 eggwhites
2 Tbsp warm water
Beat on power 2 in mixer or low on handmixer, for 10 minutes. Adjust consistency by thinning with water if too thick or beating another minute if too thin.
Colour accordingly and thin with water for free flowing icing. Store in covered container or piping bags for up to 2 weeks, or freeze for longer storage.
Leave the cookies for a couple hours for a final set. These keep very well. Keep them in a container for 1 week or freeze.
2 Tbsp warm water
Beat on power 2 in mixer or low on handmixer, for 10 minutes. Adjust consistency by thinning with water if too thick or beating another minute if too thin.
Colour accordingly and thin with water for free flowing icing. Store in covered container or piping bags for up to 2 weeks, or freeze for longer storage.
Leave the cookies for a couple hours for a final set. These keep very well. Keep them in a container for 1 week or freeze.
