Sunday, December 16, 2012

Cool Gingerbread Cookie Cutters & Chocolate Gingerbread Cookie Recipe

I posted this on this week, but for those of you who don't read that blog, here's a repost. I think it works well on a mystery blog, too! Happy Holidays!

Christmas is a great time to bring out the Cookie Cutters. Here are some favorites that are perfect for Chocolate Gingerbread Men. Be sure and scroll down for a Recipe for awesome Chocolate Gingerbread Cookies and some Gingerbread Cookie Icing Tips!
Yoga Cookie Cutters Set 1: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters: 

NinjaBread Men: 

Fred ABC Cookies Cutters: Which part do you eat first?
Chocolate Gingerbread Cookie Recipe
This awesome recipe is from Matt Lewis and Renato Poliafito - Food & Wine Magazine

3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons sweet butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

1. In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with the paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
2. Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
3. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
4. Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

Gingerbread Cookie Icing Tips!!

You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in the squeeze bottles.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: Chocolate gingerbread cookies can be kept in an airtight container for up to 5 days.    

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