Gingerbread Cookies

This recipe makes a lot of cookies, but can easily be halved if you don't want to make so many.  Or, make a whole batch of dough and put half in the freezer.

• 6 c flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 sticks butter, softened
• 1 c packed brown sugar
• 4 tsp ginger
• 4 tsp cinnamon
• 1 1/2 tsp cloves
• 1/2 tsp pepper (yes- black pepper!)
• 1 1/2 tsp salt
• 2 eggs
• 1 c molasses

In a large bowl, mix together the flour, baking soda, and baking powder.  Set aside.

In the bowl of a stand mixer, cream butter and sugar until fluffy.  Beat in spices and salt, then beat in eggs and molasses until combined.  Reduce speed to low.  Gradually add flour mixture; beat until combined.  Divide dough in half, flatten into disks, wrap in plastic and chill at least 1 hour.

Heat oven to 350 degrees.  Remove dough from refrigerator and let stand 10 minutes to temper slightly (this prevents the dough from cracking).  Dust a work surface lightly with flour.  

Roll out dough to 1/4" thickness, rotating to prevent sticking.  Cut into shapes and place on parchment lined baking sheets.  If the dough is soft and warm, put the entire baking sheet in the freezer for a few minutes.  Bake 8-10 minutes until crisp but not darkened, rotating sheets halfway through.  Transfer cookies to wire racks and cool completely before frosting.

Royal Icing

• 1 lb powdered sugar
• 5 T meringue powder (find it at the craft store)
• food coloring

In the bowl of a stand mixer, combine sugar, meringue powder, and a scant 1/2 c water.  Beat on low speed until fluffy.  The icing hardens quickly when exposed to air.  Separate into bowls and color as desired.  Spoon some icing into a pastry bag fitted with a plain tip to outline the cookies.  Let harden, then fill with the colored icing, thinned a bit with water to spread smoothly.