I was a little reluctant to start these cookies. My expectations were too high.
I was hoping to make in gingerbread and icing that which I could hardly sketch with pencils.
But they turned out quite nice, in my opinion.
They started out rather amorphous shapes.
Then I outlined them with royal icing.
(basically egg whites, cream of tartar and 10x sugar)
Then after painting them with a white glaze, I started defining the design. Because I wanted them a deep red, the icing needed a lot of red food coloring, and even then it wasn’t dark or rich enough, so I added a sprinkling of red sanding sugar. This added the depth of color and a wonderful texture.
The smaller St. Nick had a small ball spatter that gave it a more rustic look.
I had a lot of red icing left- so I made some apples as well and added gourmet red sugar to the look-
Here’s the recipe for the cookies- I tried to convert it for you metric users.
(If I were you, I’d double check my measurements- I’m not a whiz at math!)
1 cup (227 grams) shortening
3/4 cup (652 grams) brown sugar
3/4 TBS cinnamon
3/4 tsp of ginger, cloves, nutmeg
2 large eggs
1 cup (342 grams) molasses
3/4 tsp baking powder
1 1/4 tsp baking soda
4 1/2 cup (482 grams) AP flour
Cream together shortening, sugar,spices- add eggs, beating in until smooth. Add molasses, again beating until smooth. Stir in dry ingredients, mix until you have a sticky mess! Well, maybe not a mess, but the dough is quite sticky!
You will be adding flour when you roll them out – but for right now stick into the refrigerator, and leave overnight.
Roll out and cut into shapes- or make into balls and roll in sugar and bake at 375 degrees F (180 degrees C) for 8-10 minutes
And decorate to your heart’s delight!
Now I’m off to make the stuffing!