November 29, 2007

gingerbread army

i don't know how people know it, but apparently i scream, "i can bake wicked cookies!"

last weekend i was approached by another parent at ella's ballet school, asking for donations of baked goods... "you look like a mum that knows how to bake!" is what she said. i was totally caught off guard, and once my name was down on the volunteer list, it was, "oh! you're the artist!" i had no idea the other parents referred to me as that. nice though.

so as prep for the bake sale i made some gingerbread men (thank you meagan for making the dough for me)... an army in fact... i can fit 15 cookies on each of my cookie sheets, and i think there was at least 6 trays. i also made an equal amount of sugar cookie stars and snowflakes. once i ice all of them i'll post more pics.

gingerbread cookies
(adapted from a martha stewart recipe)

6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses

  1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.
  3. Heat oven to 350 degrees. Line baking sheets with parchment paper or Silpats (a French nonstick baking mat). Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into gingerbread people shapes. Transfer to prepared baking sheets.
  4. Cut out desired decorations and place on cookies. Press currants into dough to create eyes and buttons. To create hair, roll a piece of dough into a ball and pass through a clean garlic press. Attach hair to heads. Bake until crisp, but not darkened for about 20 minutes. Let cookies cool on wire racks.
  5. Decorate with royal icing.

1 comment:

MyKitchenInHalfCups said...

Welcome to the daring bakers! Beautiful Braid! Sorry about the "by hand" part. Here's my funny but sort of serious question: What is it that you don't like about the sticky on your hands? I always think if I'm going to put it in my mouth, I shouldn't have much trouble touching it ;))
Now you are perfectly free to use the Kitchen Aid! Thanks for baking with us and Welcome!