My advisory girlies got together this week to make cookies. Gingerbread cookies. They brought in two trays of them. One tray held a cookie decorated to look like each of us. So, here I am, wearing a pretty red scarf.
Here is one of the girlies, looking cute even as a cookie.
There was also a tray of "normal" gingerbread men.
He looks so happy. Ready to be nibbled on. I mean, isn't that what all cookies want? To be eaten? Isn't that their life's goal? It certainly isn't to sit around and get all hard and moldy. So, I helped this one out. I made his day, so to speak.
And he still looks happy, even with no legs and a smushed eye. (Of course, that could be due to the fact that he is leaning against a piece of peanut butter cheesecake made by Ms. Sunshine and delivered to me with a cup of peppermint mocha Starbucks. More on that in the next post.)
I asked for the recipe and it was delivered to my inbox. I plan to attempt them this weekend.
Old-Time Gingerbread Cookies
recipe from Erika Buell
5 1/2 c. all-purpose flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. fresh ground nutmeg
1 tsp. ground cloves
1/2 tsp. salt
1 c. shortening (butter-flavored Crisco-- if anyone has a true substitute for this, I am all ears, please send it on)
1 c. sugar
1 c. molasses
2 eggs
1. Stir together dry ingredients; set aside.
2. Melt shortening in a saucepan. Remove from heat and stir in sugar and molasses. Stir in eggs.
3. Add wet ingredients to dry. Mix thoroughly.
4. Divide dough in half, wrap with plastic wrap and chill at least an hour.
5. Roll dough onto lightly floured surface-- to 1/4 in. thick. Cut with cookie cutters.
6. Place cutouts on greased cookie sheet or parchment paper.
7. Bake in 375˚F oven for 6-8 minutes or until edges are golden.
Icing:
Sifted powdered sugar plus enough milk to make it spreadable. Dye optional.
Pipe through sandwich bag with small opening cut at one corner.
Bon appétit to all cookie makers and eaters!
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