We decorated the gingerbread cookies on Christmas Eve. Everyone got into the act, including my mom, my sister-in-law, my two nieces, and even my brother. Unfortunately, I don't seem to have a picture of the cookie my brother frosted using his pioneering Good 'N Plenty techniques. Too bad for you.
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| Pretty cookies by my eight-year-old niece |
I made one big bowl of frosting, left a portion white, and then colored a batch of red and a batch of green. Instead of pastry bags, we applied the icing with squeeze bottles to make it easier for the kids. I think bottles are the way to go, but I am still looking for the perfect frosting recipe for these cookies. The frosting needs to firm up, but I want it to have that buttery goodness that pairs so well with the gingerbread. I’ll have to keep looking and experimenting.
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| Can you guess the age of this decorator? |
Everyone did a great job and the colorful little guys added a festive touch around the house for a several days…until I gobbled them all up.
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| Not my best work, but I like the ballgown ladies |
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| Abstract Impressionism from the four-year-old |
This gingerbread recipe came from a newspaper clipping that my mom gave me about 12 years ago. The author is Caryl Krueger.
1 cup molasses
½ cup butter
¼ cup milk
4 cups flour
2 tablespoons sugar
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ginger
Melt the molasses and butter together. (this works well in the microwave) and when the mixture is cool, add the remaining ingredients. With your hands, form the dough into two balls and then chill in the refrigerator.
Preheat the oven to 350 F. Roll out the chilled dough to about ¼ inch thickness on floured surface. Place cookies on a baking sheet lined with parchment paper and bake for 15 minutes. Cool cookies completely on wire rack and then frost. You can dress up these cookies by adding goodies to the icing before it dries: red hots, gum drops, sanding sugar, dragees etc.
- Jenn
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