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.  

Cranberry Pistachio Biscotti

Cranberries & pistachios are seasonal winter items, and also red and green - perfect for holiday biscotti!  Biscotti means "twice baked" in Italian.  After the first baking the logs will be delicate and crumbly.  Make sure to use a serrated knife and cool for 10 minutes before slicing.

• 2 ¼ c flour 
• 1 ½ tsp baking powder 
•  ½ tsp salt
• 1/3 c butter 
• ¾ c sugar 
• 2 large eggs 
• zest from one lemon
• 1 tsp vanilla 
• 1 c sweetened dried cranberries
• ¾ c shelled pistachios 
• White chocolate melted for dipping 

Heat oven to 325°. Line 2 baking sheets with parchment.

In a medium bowl, combine the flour, baking powder, and salt. In a stand mixer, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla. Add the flour mixture and mix until just blended. Stir in the cranberries and pistachios.

Turn the mixture out onto a lightly floured work surface – it will be a bit sticky. Divide the dough in half and roll each half into a log approximately 1 1/2” in diameter and 15” long.  Flatten each log slightly. Place both logs on one prepared baking sheet. Bake 20-25 minutes until firm to the touch. Remove and cool 10 minutes.

Transfer the logs to a cutting board. With a sharp serrated knife, cut logs into ½” thick slices on a bias. Lay the slices in a single layer on the cut side on the baking sheets. Bake 6-7 minutes until dried on top and golden, then flip and bake 6-7 minutes more. Transfer to wire rack and cool completely.

Melt white chocolate for dipping. Dip 1/3-1/2 of each piece in white chocolate and lay on waxed paper to dry. Store in an airtight container.

Christmas Cookies!

Bella and I made cookies today for her Christmas party at school.  She went a little wild with the sprinkles!