COOKIE ORNAMENTS
Christmas Spice Cookies
Ingredients:
• 5 cups (1.25 L) All-purpose flour
• 4 tsp (20 mL) Ground ginger
• 2 tsp (10 mL) Cinnamon
• 1 tsp (5 mL) Each baking soda, nutmeg and allspice
• Pinch Each cloves and salt Pinch
• 1 cup (250 mL) Butter, softened
• 1 cup (250 mL) Packed brown sugar
• 2 Eggs
• 3/4 cup (175 mL) Fancy molasses
• Royal Icing (see recipe below)
Preparation:
Combine flour, ginger, cinnamon, baking soda, nutmeg, allspice, cloves and salt. In bowl and with electric mixer, cream butter with sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition; beat in molasses. Using wooden spoon, gradually stir in flour mixture. Divide into 3 balls; wrap in plastic wrap and refrigerate for at least 1 hour or up to 1 week.
On floured surface, roll out 1 of the balls to 1/4-inch (5 mm) thickness; cut out shapes using large Christmas cookie cutters. Using small plain pastry tip, cut out circle 1/4 inch (5 mm) from top of cookie. Repeat with remaining dough, rerolling scraps once. Bake on greased or parchment-lined baking sheets in 350ºF (180ºC) oven for 12 to 14 minutes or until firm to the touch. Transfer to racks; let cool completely.
Makes about 30 cookies.
Royal Icing
After decorating the cookies, let the icing dry before threading a 30 cm (11-3/4-in) length of ribbon through each hole. Tie ends in a bow.
• 4 cups (1 L) Sifted icing sugar
• 1/2 tsp (2 mL) Cream of tartar
• 3 Egg whites
• Food colouring
In bowl, sift icing sugar and cream of tartar. Using electric mixer, beat in egg whites; beat for 7 to 10 minutes or until thick enough to hold its shape. Divide into small containers and colour with food colouring. Using piping bag and small pastry tip, decorate cookies.
Makes about 2-1/2 cups (625 mL) icing.
