It’s that time of year again...time for gingerbread! These mini treats are sturdy enough to pack and ship to friends and family.
—TASTE OF HOME TEST KITCHEN
PREP: 2 HOURS + CHILLING • BAKE: 10 MIN./BATCH + STANDING • MAKES: ABOUT 2 1/2 DOZEN
3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
3/4 cup molasses
4 cups all-purpose flour
2 tablespoons baking cocoa
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
ICING
2 cups confectioners’ sugar
2 tablespoons plus 2 teaspoons water
4 1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar
Red paste food coloring
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, ginger, baking soda, cinnamon, cloves, cardamom, nutmeg and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle.
2. Preheat oven to 350°. On a lightly floured surface, roll dough to 3/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets; reroll scraps.
3. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
4. For icing, in a large bowl, combine the confectioners’ sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. Tint desired amount of icing red. (Keep unused icing covered at all times with a damp cloth.)
5. Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
FREEZE OPTION Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
NOVEMBER 21
NATIONAL GINGERBREAD DAY