Lately, I have seen these posts in my reader and asked around today who and what it was all about, and Bermudiaonion and Booking Mama were the ones to start this up. So, thank them in getting me sucked in ahem involved !
This recipe has been a favorite of mine for about 5 years now, and when my son and the girl next door were younger. I would make the dough and then have them together for the afternoon and we would roll out the dough, cut them into shapes, bake them in the oven, and devour as many as we could. Last year, I went to my son’s school with the cookies already made with piping icing and icing paint (which I will add to the recipe below) where they got to decorate their own cookies to hang on their tree or just eat!
1/2 cup shortening
1/2 cup granulated sugar
1/3 cup fancy molasses
1/4 cup black strap molasses
2 3/4 cups all-purpose flour
1 tsp ground ginger
1/2 tsp each baking soda, salt, cloves, and cinnamon
* If you want to make larger cut out cookies, I recommend making a double batch of the dough*
In large bowl, beat shortening with sugar until fluffy; beat in egg with the fancy and black strap molasses.
Stir together flour, ginger, baking soda, salt, cloves, and cinnamon; with wooden spoon, stir into molasses mixture in 3 additions until well combined, using hands when mixture becomes too stiff to stir.
Gather into a ball. Divide into half; flatten into discs. Wrap each in plastic wrap; refrigerate for at least 1 hour or until firm.
Between sheets of waxed or parchment paper, roll out each portion of dough to 1/3 inch thickness. Remove top sheet of paper. Using 3 inch or desired shapes cookie cutters, cut out desired shapes, re rolling scraps. Transfer to parchment paper lined or greased baking sheets. Freeze for 20 minutes or until firm.
Bake in 325 degree oven for 12-15 minutes or until golden and firm to the touch. Makes about 60 cookies (depending on the size of the cookie cutters)
For this, you will need piping bags, tips and all of the other accessories you will want or need for doing this.
In bowl using electric mixer, beat 2 tbsp meringue powder with 1/4 cup water. Slowly beat in 2 1/3 cups icing sugar until stiff, about 4 minutes.
Makes 1 1/2 cups.
In bowl, whisk 4 cups icing sugar with 1/3 cup water, adding up to 2 tbsp more water if necessary to make spreadable. Makes 1 1/2 cups.
** With the above icing recipes, cover with a damp cloth or plastic wrap to prevent drying out. You can refrigerate for up to 24 hours. Divide and tint with paste or liquid food colouring if desired.