for COOKIE LOVERS
MORE THAN BAKING... MEMORY MAKING
SUGAR COOKIE RECIPE
INGREDIENTS:
1 Cup (237 ml, 240 g) Butter, softened
1/2 Cup (118 ml, 50 g) Powdered sugar
1/2 Cup (118 ml, 100 g) Sugar
1 Egg
1/2 Teaspoon (3 ml) Vanilla
2-1/4 Cups (591 ml, 300 g) All-purpose flour
1/2 Teaspoon (3 ml, 1 g) Cream of tartar
1/2 Teaspoon (3 ml, 1 g) Baking soda
Prep Time: 25 min
Cook Time: 9 minutes
Total Time: 1 hour
DIRECTIONS: Heat oven to 375°F. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, continue beating until well mixed. Reduce speed to low, add flour, cream of tartar and baking soda. Beat until dough forms a ball. Divide into half, roll out on floured board and cut with your cookie cutter. Bake 7-9 minutes or until edges are lightly browned.
TIP: For stiffer dough put in refrigerator for 45 minutes.
Yields Approx. 2 Doz. morethanbaking.com
ROYAL ICING RECIPE
INGREDIENTS:
1/4 cup meringue powder
1/2 cup warm water
1 tsp almond or vanilla extract
3 1/2 to 4 cups of confectioners sugar
Prep Time: 5 min
Cook Time: 0 min
Total Time: 5 min
Yields Approx. 3 Cups
DIRECTIONS: Put warm water in mixing bowl, add meringue powder. Whip until frothy. Add extract and whip for another minute. Add confectioners’ sugar one cup at a time until icing forms peaks. Aim for a stiff consistency, icing should have “peaks” when you’re done mixing it.
TIPS:
• For stiff icing use less water and more for thinner icing.
• Great for Gingerbread & Gingerbread House Construction! Check out our Gingerbread House #2089
• Use Royal Icing with piping bags and tips to create beautiful flowers and decorations on cakes and cookies! (See our 8 pc icing tip set #2762 in the Decorator Collection.)
BUTTER CREAM ICING RECIPE
INGREDIENTS:
3 Sticks Butter (room temperature)
1 Lb Powdered sugar
2 Tsp Vanilla extract
1 Tsp Almond extract (optional)
¼ Cup Half and half (can substitute with whole milk)
Prep time: 5 min
Cook time: 0 min
Total Time: 5 min
DIRECTIONS: Mix butter on medium speed until smooth. Add ½ of the powdered sugar, then vanilla and almond extracts. Alternate adding half and half and the rest of the powdered sugar until blended. Beat on high speed until fluffy.
TIP:
• Depending on desired consistency, add more powdered sugar for thicker, or more half and half for thinner.
Yields Approx. 2 morethanbaking.com
GINGERBREAD COOKIE DOUGH RECIPE
INGREDIENTS:
Whisk together the following dry ingredients and set aside:
6 cups all-purpose flour
4 tsps ground ginger
½ tsp ground clove or allspice
½ tsp baking powder
4 tsps ground cinnamon
½ tsp salt
In a separate bowl, beat on medium speed until well blended: 12 tbs (1½ sticks) unsalted butter, softened
1½ cups packed light brown sugar.
Then add the ingredients below and beat until well mixed:
2 large eggs, 1 cup dark molasses and 1 tbs water
Prep time: 30 min
Cook time: 15 minutes
Total Time: 5 hrs
GINGERBREAD COOKIE DOUGH RECIPE
continued
Add half of the dry mixture to this wet mixture and mix well. Stir in remaining half of dry mixture, then knead until well blended. If dough is too soft, add flour by the teaspoonful until firmer and more manageable. Place dough in plastic bag and refrigerate at least 2 hours before using. Dough can be refrigerated for up to 3 Days. Dough should be stiff enough to handle, but not so stiff that you cannot roll it out.
DIRECTIONS:
Baking: Place parchment paper on large cookie sheet. Mix Gingerbread Dough and roll out onto the cookie sheet ¼” thick. Using Cutters to cut shapes. Peel away and reroll excess dough. Bake at 350⁰ F for 12-15 minutes. Bake until crisp but not darkened.
TIPS:
For Spicier Gingerbread: add 1/2 tsp nutmeg, 1/4 tsp ground cloves and 1.5 tsp cinnamon.
For Less Puffy Gingerbread: only add egg yolks, no whites.
For Darker Gingerbread: use dark brown sugar and dark molasses
GINGERBREAD HOUSE
FAST SET ICING
CEMENT FOR GINGERBREAD HOUSES:
For quick dry Gingerbread House Cement, just mix together 3 egg whites and 4 cups of confectioner sugar.
Cover mixed icing with a damp cloth so that it doesn’t set up while you are using it.
LINZER COOKIES
INGREDIENTS:
1 1/2 sticks of butter
1 1/2 cups all purpose flour
1/2 cup powdered sugar, sifted 1 tsp salt
2 egg yolks
8 oz (226.7 g) raspberry jam
2 tsp vanilla extract Additional powdered sugar
Zest of 1 lemon for dusting cookies
DIRECTIONS :
Cream together the butter and powdered sugar. Add the egg yolks one at a time, add the vanilla, and the lemon zest. Mix on mediumm speed. Whisk together the flour and salt, then add it to the wet ingredients. Mixing just until combined. Wrap the dough in parchment paper, and refrigerate for 2 hours. Pre-heat the oven to 350˚F (176˚C). Line your baking sheets with parchment paper.
Divide the dough in half. Dust your work surface with a little bit of flour to prevent the dough from sticking. Roll out one half of the dough to around 1/4 of an inch thickness and use this for the bottom of your linzer cookies. Arrange the cookies on a baking sheet lined with parchment paper.
Bake 10-=12 minutes, until the edges just start to brown. Cool cookies on a baking rack. Once cool, sprinkle the tops of hte cookies with powdered sugar. Then assemble the cookies, spreading a thin amount of jam on the bottoms, and carefully placing the top cookie on top of the jam. Enjoy!