It's Never To Late For A Good Cookie!
I realize this is after the fact being its December 26Th. But, there's always time for a great cookie. I love ginger bread, ginger snaps, molasses or anything that tastes like it. I think it has something to do with my Uncle Russ. We I was a kid we used to hang out together. We'd check things out around the barnyard and afterwards we'd head into the house for a tall glass of molasses milk. The milk in its self was the best you could get. Fresh from his own cow. But, adding that molasses to it, was always a treat.
The gingerbread cookies are from Joy of Baking recipes. I do have a number of this type of cookie recipes but, these are sturdy and can be used to decorate. You know, for that edible decorated tree that you might have. After baking the cookie, using whatever cookie cutter I chose. I decorated the cookie by piping the icing. I didn't want to use Royal icing since it uses raw egg and younger children would be eating the cookie. So I made up my own icing using powdered sugar, fresh lemon juice, cream or half & half and I put a bit of Cream of Tartar to dry it. Click link for recipe. Gingerbread Men
Also pictured is candy cane cookies - very simple to make and this year I used crushed peppermint with sugar to decorate the tops as well as giving them a slightly minty taste. I have to mention the cute Christmas candle made by my daughter n law Julie. I will soon have a link on my blog to her site. She is very creative and makes beautiful, heavenly smelling candles. We were so happy to get them for Christmas this year.
Candy Cane Cookies
Pre-heat oven to 375
1 Cup butter
1 Cup sifted powdered sugar
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 Cups sifted all-purpose flour
1 tsp salt
1/2 Cup crushed peppermint hard candies (or Williams Sonoma's)
1/2 Cup white sugar
Red food coloring or color of choice.
In large bowl, beat together until smooth - butter, powdered sugar, egg, and flavorings.
Mix in flour and salt. Separate dough in half. Take one half and add some coloring and work the color through.
Roll into 4" inch strips or the preferred length. Mine was all different. Twist together and place on baking sheet (I used parchment). Bend top for candy cane shape.
Bake for 9- 10 minutes and while still warm sprinkle with candy/sugar mix. As it cools it will stick.
You have time to place on cooling rack over another cookie sheet before sprinkling. The mix that falls onto the sheet below and be reused.