Decorated Nutcracker Gingerbread Cookies



I used an image of Christmas stickers with my KopyKake projector. First piped the dark outlines, then flooded the first layer. After that dried I added more layers of detail.

Ingredients:

 3 1/3 c all-purpose flour
 1 teaspoon baking powder
 1c unsalted butter
 1 cup packed dark-brown sugar
 3 teaspoons ground cinnamon
 3 teaspoons ground ginger
 1 teaspoons ground cloves
 1 teaspoon salt
 2 large eggs
 1 cup molasses

Instructions:

 1.     In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.
 2.     Mix in spices first, then eggs and molasses. Reduce speed to low.
 3.     Sift together flour, salt and baking powder and add to bowl; mix until just combined.
 4.     Wrap dough in a disc shape in saran wrap. Let it rest by refrigerating until cold, about 1 hour.
 5.     Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured work surface or between two sheets of parchment paper to about 1/4-inch thick.
 6.     Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.
 7.     Refrigerate until firm; at least 15 minutes to 1 hour.
 8.     Bake cookies until lightly golden; 12 to 14 minutes. Let cool on sheets on wire racks.

Recipe Source: http://sweetopia.net/2010/11/gingerbread-cookie-recipe/