Monday, December 24, 2018

Saturday, December 8, 2018

MR. GINGERBEAD MAN

1





As long as I can remember, gingerbread cookies have been my all-time favorite cookie. All year long, any time of year. At Christmas time in my home, it is very special, almost magical. So magical that my son wanted our gingerbread to be in his Kindergarten recipe book. When his teacher asked why he chose gingerbread, he replied that he loved the way the house smelled when his mom was baking gingerbread. Melt my heart. Magical, or in one word, priceless. A connection between generations. Something to do well and be remembered by. Something to pass on. Baking gingerbread brings back all those happy memories (and smells) baking with my family. Time spent together. Priceless.


 We bake dozens of gingerbread at Christmas, all shapes and sizes. Well loved cookie cutters are always chosen first (usually Mr. Gingerbread Man and our sporty little Rudolph). They are our tradition, our magic.   


Framed and proudly hanging in my pantry today is the original hand-written recipe that we sent in a long time ago.


Gingerbread Cookies-
½ C. Molasses
¼ C. Sugar
3 Tbs. Butter
1 Tbs. Milk
2 C. Flour
½ Tsp. Baking Soda
1 Tsp. Cinnamon
1 Tsp. Ground Cloves
1 Tsp. Nutmeg
1 Tsp. Ground Ginger

Piping-
2 1/2 C. Powder Sugar
1 Egg White
1 Tbs. Vanilla Extract
1-2 Tbs. Vanilla Non-Dairy Creamer




Prep your work space with a small bit of butter, then dust with flour.

Cut parchment to fit baking sheets.

Heat oven to 350 degrees Fahrenheit.



In a sauce pan, heat molasses just to the boiling point.


Add sugar and stir. Turn off the heat.


Add butter, stir until the butter melts.


Add milk and stir.

Mix flour, baking soda, cinnamon, cloves, nutmeg and ginger together.



Combine the flour mix with the molasses/sugar mix. If the mix seams dry, crumbly and will not hold together, add a few drops of water and knead into dough.




Pat into a ball, then roll out flat with a rolling pin to about ¼” thick.


Cut.

This is my copper vintage "Gingerbread Man" cookie cutter. Love thinking of all the hands that have used this cutter before me and (hopefully, will use) after me.


Place on baking sheet and bake 6 minutes.


Let cool.



Prep piping bag.


Pull out one long length of cling wrap about 20” long. Cut and smooth onto counter.


Cut a second length of cling wrap, lay it on the first length of cling wrap, overlapping about 5".


In a stand mixer place powder sugar.


Add egg white



Add vanilla and non-dairy creamer. Piping should run easily in ribbons like thick paint.


Place about half of the piping onto the upper corner of the cling wrap.


Fold the wrap over once. Then twice.


Twist the long end of excess wrap tightly.


Tie it into a knot. Then a second knot.



Twist the short end of the wrap and snip off the end.


Place piping inside of prepped piping bag.


Pipe around the edges.


Add some eyes and a happy smile.


Some squiggles.



Add a bit to secure a candy heart.


To buy red candy hearts...Link here.


And yum…


Add a little mug hugger heart cookie to your coffee. Purchase a similar cookie cutter...Link here.



A playful Rudolph always makes an appearance at our annual Christmas morning coffee in bed.



Or make a gingerbread house garland for your mantle. Directions...Link here.


Even better, make a gingerbread mansion! Directions...Link here.


Almost everyone enjoys a holiday break...