Chewy Molasses Cookies

Perfectly moist and chewy molasses cookies to celebrate the holidays! They last forever in an airtight container.

Ingredients (24 cookies)

•1/4 c. salted butter, softened

•1/2 c. sugar

•1/4 c. brown sugar, packed

•1 egg

•1/3 c. blackstrap molasses

•2 t. vanilla extract

•2 T. milk

•2 c. all-purpose flour

•1 t. ginger

•1 t. cinnamon

•1/2 t. cloves

•1/2 t. allspice

•2 t. baking soda

Instructions

•In a medium sized mixing bowl, cream together the butter and sugars with an electric mixer until light and fluffy.

•Add the egg, molasses, vanilla, and milk and beat until the mixture is very smooth.

•In a separate bowl, whisk together the remaining ingredients.

•Pour the dry ingredients into the wet and mix just until everything is well combined.

•Cover the dough with plastic wrap and refrigerate for an hour.

•When you're ready to shape the cookies, preheat the oven to 350 degrees.

•Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.

•Place the balls onto 2 lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.

•Remove from the oven and let cool for 1 minute on the pan before transferring to a wire rack to cool completely for another 20 minutes.

These cookies are best after they've cooled for at least a few hours. Store in an airtight container for up to a week.

http://www.lawfullyweddedwife.com/my-recipage/?recipe_id=6010020

Gingerbread Cheesecake Bites

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)

 4 oz cream cheese (room temperature)

 2 cups powdered sugar

 1 teaspoon vanilla

 

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.

 Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.

 Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.

 Don’t over fill the cookies with filling as they will rise when baked.

 Let cool before removing from cupcake pan.

http://www.createdby-diane.com/2011/11/gingerbread-cheesecake-bites.html

Gingerbread Cheesecake Cookies

Servings: 1 dozen cookies  

Ingredients 

1 box gingerbread cake and cookie mix

1/4 cup hot water

2 tablespoons butter or margarine, melted

4 ounces cream cheese

1/4 cup sugar

1/8 teaspoon salt

1 egg yolk

1 1/2 teaspoons sour cream

1/4 teaspoon vanilla 

Directions:  

Cheesecake:

1.Mix together cream cheese, sugar and salt with an electric mixer until smooth.

2.Add egg yolk, sour cream and vanilla.

3.Refrigerate while you go on to the next step of making the cookie dough.

Cookies:

1.Preheat oven to 375 degrees.

2.Stir gingerbread mix, water, and butter in medium bowl, using spoon, until dough forms.

3.Shape dough into 1 1/2 inch balls. Place on an ungreased cookie sheet. Make a deep indentation with your thumb in each cookie.

4.Bake cookies for 5 minutes and remove from oven.

5.Re-"thumb" the indentations if they widened in the oven.

6.Using half of a teaspoon, fill the indentations in the cookie with the cheesecake mixture.

7.Return to the oven for another 5-6 minutes. Cool completely  before removing from cookie sheet.

http://www.foodrepublic.com/2011/12/13/gingerbread-cheesecake-cookies-recipe

Citrus Gingerbread Trees

Adapted from Martha Stewart’s Holiday Cookies Magazine 2010 

Makes about 24 trees 

2 sticks (8oz) unsalted butter, softened

1 cup packed, dark brown sugar

Zest of 3 mandarins and 1 meyer lemon, about 2 tablespoons of zest, loosely packed (can use any citrus zest you like) 

1 tablespoon finely grated fresh ginger root 

1 large egg 

1/2 cup unsulfured molasses 

2 1/2 teaspoons ground cinnamon 

2 teaspoons ground ginger 

1 teaspoon ground allspice 

1/2 teaspoon freshly grated nutmeg 

1/4 teaspoon freshly ground black pepper 

1 teaspoon baking soda 

1/4 teaspoon salt 

4 cups all-purpose flour, plus more for dusting the rolling surface 

Royal icing , sanding sugar, disco dust, and sugar pearls for decorating

Beat the butter, brown sugar, zests, and fresh ginger together with an electric mixer until light and fluffy, 3-4 minutes. Add the egg and mix well. Beat in the molasses. In a separate bowl whisk together cinnamon, ground ginger, allspice, nutmeg, black pepper, baking soda, salt and flour. Reduce speed to low and add flour mixture, 1 cup at a time, mixing just until incorporated. Divide dough into quarters, shape into disks and wrap well with plastic. Chill for 3-24 hours. 

Preheat oven to 375F. On a lightly floured work surface, roll out 1 disk of dough to 1/8 inch thickness. Cut out shapes using desired cookie cutters and place on parchment or silicone lined baking sheets. Repeat with remaining dough, re-rolling scraps as needed. Chill cut-outs on baking sheets for 20 minutes, until firm. 

Bake 2 sheets at a time, rotating pans halfway through, for 12-15 minutes. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for 1 week.

Royal Icing 

Adapted from Joy of Baking 

4 cups sifted confectioners’ sugar

3 tablespoons meringue powder

1/2 teaspoon vanilla extract

6 tablespoons warm water (more or less for desired consistency) 

Using an electric mixer, combine sugar and meringue powder, add vanilla and water and beat until glossy and stiff peaks form. Dilute with water as needed for desired consistency. Spoon icing into bowls and stir in food coloring to combine. Either use immediately or store in an airtight container. Fit icing bags with tips and fill with desired colors. Ice cookies as desired, sprinkle with sanding sugar while icing is wet, and allow to dry uncovered, at room temperature overnight to harden.

http://www.hungrygirlporvida.com/blog/2011/11/29/recipe-citrus-gingerbread-trees/

Gingerbread Men Sandwich Cookies

Holiday Ginger Cookies  

from Land O' Lakes

Ingredients:

For cookies:

 1 1/4 cups sugar

 1 cup butter, softened

 1 egg

 3 tablespoons molasses

 1 teaspoon vanilla

 3 cups all-purpose flour

 2 teaspoons ground cinnamon

 1 teaspoon ground ginger

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 Royal icing 

For marshmallow filling:  

1/2 cup chocolate chips

2 tablespoons unsalted butter

1/2 cup marshmallow cream 

Directions: 

For cookies:

1. Combine sugar, butter, egg, molasses and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).  

2. Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake for 6 to 9 minutes or until set. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Match up pairs of cookies that are similar.  Decorate half of them with royal icing details to look like gingerbread men. While royal icing dries prepare filling.

  

For Filling:

1. Place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff. Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together.

http://www.inkatrinaskitchen.com/2011/12/gingerbread-men-sandwich-cookies.html

Spicy Gingerbread Cookies

 Barely adapted from Martha Stewart, who knows a thing or two about gingerbread. 

This gingerbread is spicy and dark, chewy but sturdy and only a little sweet. If you’re used to more tepid gingerbread men, it will surprise you. If you always found gingerbread a little boring, it will delight you.

 6 cups all-purpose flour, plus more for work surface

 1 teaspoon baking soda

 1/2 teaspoon baking powder

 4 teaspoons ground ginger

 4 teaspoons ground cinnamon

 1 1/2 teaspoons ground cloves

 1 teaspoon finely ground pepper

 1 1/2 teaspoons coarse salt

 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature)

 1 cup packed dark-brown sugar

 2 large eggs

 1 cup unsulfured molasses

To decorate:

 Royal icing

 Various fine sanding sugars and sugar decorations

Whisk together flour, baking soda, baking powder, spices and salt in a large bowl and set aside. Beat butter and brown sugar together in a large bowl with an electric mixer until fluffy. Mix in eggs and molasses. Add flour mixture, mixing on low until just combined. Divide dough into thirds and wrap each in plastic. Refrigerate until cold and firm, about one hour or up to two days. 

Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes of your choice, such as snowflakes* or gingerbread men. Spread two inches apart on baking sheets lined with parchment paper, and refrigerate until the cookies firm up again, about 15 minutes. 

Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. 

When cool, you can decorate the cookies with icing and sprinkles. When you pipe designs, sprinkle the icing with sanding sugar and let it sit for five minutes before tapping off the excess sugar. Then let the icing set completely at room temperature, which will take an hour or so, depending on how thick it is. 

Store cookies between layers of parchment or waxed paper in an airtight container for up to a week.

http://smittenkitchen.com/2010/12/spicy-gingerbread-cookies/

Drunken Gingerbread Cookies

(Warning: these cookies pack a bit of a punch. Watch out for the gingerbread men mingling with the spiked eggnog!)

 

Adapted from America's Test Kitchen's Holiday Cookies 2010 orange gingerbread with rum glaze.

3 Cups all-purpose flour

1 TBSP cinnamon

1 TBSP ground ginger

1/2 tsp. cloves

3/4 tsp. baking soda

1/2 tsp. salt

3/4 Cups dark brown sugar, packed

3/4 Cups molasses

12 TBSP (1.5 sticks) unsalted butter, cut into chunks and softened slightly (if using salted butter, just leave out the salt)

3 TBSP rum

For the glaze:

2 Cups confectioner's sugar

2-4 TBSP rum

Method: 

In a food processor, combine brown sugar and all dry ingredients with a few pulses. Add the butter and process until grainy or sandy looking. Add the molasses and rum, and blend until the dough comes together.

Divide the dough in half and roll out to 1/4 - 1/2 inch thickness between two sheets of parchment paper - refrigerate for at least one hour or overnight, or chill in the freezer for 20 minutes.

Preheat oven to 350f.

Once firm, take the dough out of the fridge or freezer and cut out with the cookie cutter of your choice. Place on a parchment lined baking sheet, leaving a good inch or so between the cookies. Bake until the middles have just barely set, about 8-11 minutes, rotating the baking sheet halfway through. Cool the cookies on the sheet for 4-5 minutes before transferring to a wire rack. 

While the cookies cool, mix together confectioner's sugar and 2 TBSP of rum, then gradually add up to 2 more TBSP until the icing is a thick but spreadable consistency. 

Once the cookies are completely cooled, spread a big dollop of icing on each one - let dry before serving.

http://willcookforfriends.blogspot.com/2011/11/drunken-gingerbread-cookies-good-will.html

Soft Ginger-Molasses Cookies and Ginger Syrup

Dark, rich, and soft/chewy, these are everything you'd expect in an old-fashioned ginger-molasses cookie. For a slightly lighter cookie with milder, more "gingery" flavor, substitute ginger syrup (recipe below) for some of the molasses, as directed. 

Cookies:

1 cup unsalted butter

1 cup sugar

1/2 cup molasses OR 1/4 cup molasses + 1/4 cup ginger syrup

2 1/4 teaspoons baking soda

1 teaspoon salt

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground cloves

1 teaspoon ground ginger

2 large eggs

3 1/2 cups King Arthur Unbleached All-Purpose Flour

Sugar, for coating; pearl sugar; sparkling white (coarse) sugar; or granulated sugar  

Ginger syrup:

4 cups fresh ginger root, unpeeled, cut into 1/8" to ¼" slices (a food processor makes short work of this task)

3 1/2 cups sugar

3 1/2 cups water 

Directions: 

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. 

1) In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.

2) Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices.  

3) Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.  

4) Stir in the flour. 

5) Scoop the soft dough into 1 ½" balls; a tablespoon cookie scoop works well here.  

6) Roll them in granulated sugar, coarse sugar, or pearl sugar.

7) Space the cookies on the prepared baking sheets, leaving about 2 ½" between them.

8) Make a thumbprint indentation and place a bit of Ginger Plum Jam or Plum Jam inside. 

9) Bake them for 10 minutes. The centers will look soft and puffy; that's OK.  

10) Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely. 

11) To make easy, pretty shaped cookies, use a cutter smaller than the cookie to cut a shape from the center of each cookie, while the cookies are still mildly warm. Serve both the original cookies, and the shapes you've cut from them.  

12) To make ginger syrup: In a large, heavy saucepan, bring the ginger, sugar, and water to a boil.  

13) Boil the mixture for 45 to 60 minutes, until it registers 216°F to 220°F on an instant-read or candy thermometer. The lower temperature will give you a thinner syrup, one that's easy to stir into drinks; the higher temperature will yield a thicker syrup, better for baking. You can't tell how thick the syrup will be while it's still hot; you have to go by its temperature, as it'll thicken as it cools. 

14) Remove the pan from the burner and carefully strain the syrup into a non-reactive container. Store in the refrigerator indefinitely. Yield: about 2 1/4 cups syrup.

Tips from our bakers:

Which sugar is best for coating these cookies? Well, take your pick: granulated sugar (1/2 cup) will disappear as the cookies bake, leaving merely the faintest crunch on the crust. Coarse white sugar (1 cup) will add sparkle and mild crunch. Bright white pearl sugar (a heaping 1 cup) will add contrast and a more assertive crunch. 

For a lighter-colored, even more gingery cookie, use 1/2 cup ginger syrup in place of the 1/2 cup molasses. Increase the ground ginger to 1 1/4 teaspoons, and decrease the ground cloves to 1/2 teaspoon. Add 1 cup diced crystallized ginger to the dough at the same time you add the flour. Bake the cookies for 11 minutes.

Recipe Source: http://www.baltimorediy.org/2010/12/winter-spice.html

Recipe Source: http://www.kingarthurflour.com/recipes/soft-ginger-molasses-cookies-and-ginger-syrup-recipe

Soft Gingerbread Biscotti

This cookie is more of a traditional biscotti  because it is twice baked. This cookie is delicious and softer than a traditional biscotti and I have altered it a little to my liking and my family just loves it!

from Gingerbread by Jennifer Lindner McGlinn

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3 teaspoons ground ginger

3 teaspoons ground cinnamon

1/2 teaspoons cloves

3/4 cup plus 3 tablespoons sugar

1/4 cup packed light brown sugar

3 large eggs, at room temperature

2 tablespoons unsalted butter, melted and cooled

1 1/2 teaspoons vanilla extract

1 large egg white, lightly beaten

Cinnamon Icing:

2 cups powdered sugar

2-3 tbsp. heavy cream

1/2 tsp. cinnamon

Preheat oven to 350 F and line a large baking sheet with parchment paper. 

In a large bowl, whisk together flour, baking powder, 2 teaspoons of the ginger, 2 teaspoons of the cinnamon, cloves, 3/4 cup of the sugar and the brown sugar.  

In a measuring cup or medium bowl, whisk the eggs, butter and vanilla extract. Add the egg mixture to the flour mixture and stir with a wooden spoon until the dough comes together in a soft, sticky mass. 

Turn the dough onto a lightly floured work surface and knead until smooth. Divide the dough in half and shape each half into a log about 8 inches long by 2 inches wide. Place the logs about 3 inches apart on the prepared baking sheet. 

Mix the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon and 3 tablespoons of sugar together in a small ramekin. Brush the dough logs with the egg white and sprinkle with 1/3 of the spiced sugar mixture. 

Bake the biscotti for 25-30 minutes, until the logs are puffed and golden brown. Cool the logs on the baking sheet set on a cooling rack for about 10 minutes. Meanwhile, lower the oven temperature to 300 F.

Using a serrated knife, cut each log into 1/2-inch thick slices on the diagonal. Arrange the biscotti, cut side down on the baking sheet and sprinkle with 1/2 of the remaining spiced sugar mixture. Bake for about 6 minutes, or until the biscotti are light golden brown. Flip the biscotti over, sprinkle with the remaining sugar mixture and bake for about 6 minutes more. 

Cool on the biscotti on the baking sheet set on a cooling rack for 5 minutes then transfer to them to the rack to cool completely.

Frost the tops with cinnamon icing and drizzle with cinnamon and sugar.

I also used less ginger in the recipe. It is too strong in the final product.

Makes about 30 biscotti

Recipe Source: http://en.petitchef.com/recipes/soft-gingerbread-biscotti25-cookies-till-christmas-fid-1175122

Maple-Pumpkin Gingerbread Cookies

(makes 3 dozen 3-inch cookies)

Ingredients:

 ■1/4 cup butter, softened

 ■1/4 cup packed brown sugar

 ■1 egg

 ■2 tbsp molasses

 ■1/2 cup maple syrup

 ■1/2 cup solid-pack pumpkin

 ■1/4 cup water

 ■3 1/2 cups all-purpose flour

 ■1 1/2 tsp ground ginger

 ■1 tsp baking soda

 ■1/2 tsp salt

 ■1/2 tsp cinnamon

 ■1/4 tsp ground nutmeg

 ■1/4 tsp cloves

 ■1/4 tsp ground black pepper

Maple Icing

 ■3 ounces cream cheese, softened

 ■3/4 cup powdered sugar

 ■1 1/2 tbsp maple syrup

 ■milk as needed

Directions:

 1. Beat butter and brown sugar in large bowl with electric mixer at medium speed until fluffy. Add egg; mix well. Add molasses, syrup, pumpkin, and water; blend well.

 2. Sift together flour, ginger, baking soda, salt, cinnamon, nutmeg, cloves, and pepper. Add to pumpkin mixture all at once. Mix on low speed until just combined. Divide dough into two discs. Wrap in plastic wrap. Refrigerate at least 4 hours or overnight.

 3. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

 4. On a lightly floured surface, roll out one disc dough to 1/4-inch thick. Cut out 3-inch cookies, using desired cookie cutter. Place on baking sheets, 1-inch apart. Repeat with second disc of dough. Re-roll dough scraps once.

 5. Bake 15-17 minutes or until edges are lightly browned. Cool cookies on pans 5 minutes. Transfer to wire rack; cool completely.

 6. Meanwhile, prepare Maple Icing. Place cream cheese in food processor bowl; process until smooth. Add sugar and syrup; process until mixed well. Add enough milk to reach spreadable consistency. Decorate cookies with icing as desired. Store covered in refrigerator.

Recipe Source: http://www.sweettoothsweetlife.com/2010/12/08/maple-pumpkin-gingerbread-cookies/

 

Gingerbread Thumbprint Cookies

Makes 4 dozen

 3/4 c butter, room temperature

 1/3 c sugar

 1/3 c molasses

 2 c flour

 1 t baking powder

 1 t ginger

 1/2 t cinnamon

 1/2 t nutmeg

 14 cloves, ground

 1 c cranberries

 1/2 c water

 1/2 c sugar

Start off by making the cranberry sauce. Combine the cranberries, water and sugar in a small saucepan. Gently stir over medium heat until the sugar dissolves. Bring to a boil, lower heat and simmer 5 minutes until the cranberries burst. Remove from heat. Crush the berries using the back of a spoon and stir to form a relatively even consistency. Set aside to cool. 

Preheat the oven to 350 degrees. 

In a large bowl or stand mixer cream the butter, sugar and molasses. Stir in spices until well combined. 

In another bowl, combine flour and baking powder. 

Gradually combine the flour with the butter mixture. 

Using a teaspoon, scoop the dough into a ball and arrange on a cookie sheet about 1 inch apart. Using the back of a 1/4 teaspoon press an indentation into each mound of dough. Sure, they call them thumbprint cookies, but let’s be civilized here and not get our skin cells all over the cookies please, shall we? 

Bake for 10 minutes. 

Remove from oven. Fill each indentation with cranberry jam. Return to oven and bake 5 more minutes. 

Remove from oven and set aside to cool completely (at least 15 minutes) on a cooling rack. 

Serve to impressed party guests, loved ones, fortunate co-workers or men who fall through your chimney.

Recipe Source: http://www.yankeecook.com/gingerbread-thumbprint-cookies/ 

Gingerbread Window Cookies

Windows cookies Sono i magici Windows cookies, che devono il loro nome al fatto che, come vedete, "i buchi" creati nella forma del biscotto vengono riempiti con del "vetro" di caramella!! Windows are the magic cookies, which owe their name to the fact that, as you see, "holes" created in the form of cookies are filled with the "glass" candy! Sono veramente un'idea originale e non difficili da preparare: se impegnerete un po' della vostra fantasia, otterrete degli oggetti davvero carini, che faranno un figurone sul vostro albero, me ancor più piaceranno ai golosi, qualunque sia la loro età. I'm really an original idea and not difficult to prepare: If you engage a bit 'of your imagination, you'll get really nice items that will look great on your tree, a sweet tooth will love me even more, whatever their age.

Ingredients for Linzer cookies are here

1 cup (2 sticks) unsalted butter, room temperature 1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed dark-brown sugar 1 cup firmly packed dark-brown sugar
1 large egg 1 large egg
1/2 cup unsulfured molasses 1 / 2 cup molasses unsulfured
2 1/4 teaspoons ground cinnamon 2 1 / 4 teaspoons ground cinnamon
2 teaspoons ground ginger 2 teaspoons ground ginger
1 teaspoon ground allspice 1 teaspoon ground allspice
1 teaspoon baking soda 1 teaspoon baking soda
1/4 teaspoon salt 1 / 4 teaspoon salt
4 cups all-purpose flour, plus more for dusting 4 cups all-purpose flour, plus more for Dusting
For "windows" For windows: fruit flavored hard candies (better yellow, orange and red) fruit flavored hard candies (better yellow, orange and red)

 

In a large bowl, beat butter and sugar on high speed until light and fluffy, about 5 minutes. In a large bowl, beat butter and sugar on high speed until light and fluffy, about 5 minutes. Add egg; mix well. Add egg, mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. On low speed, add flour a cup at a time, mixing until incorporated. On low speed, add flour a cup at a time, mixing until incorporated.
Divide dough into quarters; shape into disks, and wrap into plastic. Divide dough into quarters, shape into disks, and wrap into plastic. Refrigerate until firm, about 3 hours. Refrigerate until firm, about 3 hours.

Preheat oven to 375 degrees with racks in top and bottom third. Preheat oven to 375 degrees with racks in top and bottom third. On a lightly floured work surface, roll out a dough disk to 1/8 inch thick. On a lightly floured work surface, roll out dough to drive to 1 / 8 inch thick. Cut out cookies, rolling out any scraps and additional disks. Cut out cookies, rolling out scraps and Any additional disks. Transfer to parchment-paper-lined baking sheets, leaving 1 inch between cookies. With a smaller cutter cut out shapes in the cookies like you did with Linzer cookies forming litte holes, the "windows". Refrigerate 20 minutes. Transfer to parchment-paper-lined baking sheets, leaving 1 inch Between cookies. With a smaller cutter cut out shapes in the cookie like you did with litte holes forming Linzer cookies, the "windows". Refrigerate 20 minutes.

In the meanwhile take some of those hard candy, and keeping the colors separate, place them in plastic bags and crush with a meat mallet or simply with a pestle in a mortar. In the meanwhile take Some Of Those hard candy, and keeping the colors separate, place in plastic bags Them and crush with a meat mallet or Simply with a pestle in a mortar. . Take out the cookies from the fridge and put the Place crushed candies inside holes of your cookies. . Take out the cookies from the fridge and put the Place crushed candies inside holes of your cookies. You can use various colors to achieve different effects. Various colors you can use to Achieve different effects.

Bake cookies, two sheets at a time, 7 minutes; rotate pans top to bottom and front to back, and continue baking until cookies are firm when touched, about 4-5 minutes more (the baking time depend on your oven, as usually). Bake cookies, two sheets at a time, 7 minutes, rotate pans top to bottom and front to back, and continue baking until cookies are firm When Touched, about 4-5 more minutes (the baking time depend on your oven, as Usually) . Let cool on baking sheets 8-10 minutes. Let cool on baking sheets 8-10 minutes. Transfer gently to wire racks; let cool completely. Gently transfer to wire racks, let cool completely. Decorate cookies as desired. Decorate cookies as desired.
Bon appetit

Recipe Source: http://menuturistico.blogspot.com/2010/11/i-window-cookies-e-le-strenne-di-nalale.html

Gingerbread Whoopie Pies



These are, unbelievably, sooooo yummy.  They are form the cookbook Baked.  They were originally titled as pumpkin whoopie pies.  They honestly don't have a strong pumpkin flavor, but, what they do have, is a wonderful gingerbread taste.  They are very moist cake like cookies sandwiching a delicious cream cheese filling.  They are even better, as with all gingerbread, when made the day before you want to serve them.  That gives all the great spices a chance to marry and mellow.  I followed some simple changes as suggested by a fellow blogger, Erin’s food files.  She added the maple syrup and cinnamon.  These additions are perfect and compliment the gingerbread flavor without competing with it.  The filling has a tendency to get a bit loose which can give a messy looking whoopie pie.  If this starts to happen, just put the filling in the fridge for a bit to firm up and continue piping away. Enjoy!!!

 Cookies:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground fresh cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups brown sugar-firmly packed
1 cup vegetable oil
3 cups pumpkin puree-chilled
2 large eggs
1 teaspoon vanilla
 

Filling:

3 cups powdered sugar
1/2 cup unsalted butter-at room temperature
8 ounces cream cheese-at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon

Cookie Directions:

1. Preheat the oven to 350 degrees

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves and set aside.

3. In another large bowl, whisk together brown sugar and oil until well combined.  Add pumpkin puree and whisk until  combined.  Add eggs and vanilla and whisk until combined.  Add half the flour  mixture to pumpkin mixture and combine.  Add the rest of flour mixture and combine well.

4. Using a small ice cream scoop, drop heaping tablespoon of dough onto silpat lined baking sheets.  Bake 13-15 minutes or until a toothpick inserted into the center of each cookie comes out clean.  Let cool on pan completely and transfer to a wire cooling rack.

 Recipe Source: http://gonnawantseconds.blogspot.com/2009/11/gingerbread-whoopie-pies.html

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/

  

 

Molasses Gingerbread Cookies

From Martha Stewart

Yields about 5 dozen cookies

Ingredients:

5 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda

1 1/2 teaspoons salt

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon freshly grated nutmeg

2 sticks (16 tablespoons) unsalted butter, room temperature

1 cup packed dark-brown sugar

2 large eggs

1 1/2 cups unsulfured molasses

Whisk together flour, baking soda, salt, and spices in a medium bowl.

Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.

Preheat oven to 350 F. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.

Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.

Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.

Decorate to your heart's content.

Recipe Source: http://cosmocookie.blogspot.com/2011/01/molasses-gingerbread-cookies.html