Designed to resemble crafty felt gingerbread men, the recipe yields half white and half brown cookies. Decorate with candies to resemble buttons, eyes and hearts as desired.
- Portion size 50 servings
- Credits : Canadian Living: Holiday 2012
- 1/2 cup pasteurized egg whites
- 3 3/4 cups icing sugar
- Brown paste food colouring
- red paste food colouring
- assorted candies (such as mini chocolate-covered candies, cinnamon hearts and candy necklaces with strings removed)
Buttery Gingerbread Cookie Dough:
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1/3 cup fancy molasses
- 1/4 cup cooking molasses
- 3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
MethodButtery Gingerbread Cookie Dough: In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses until combined.
Whisk flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture, using hands if necessary to knead dough together.
Divide in half; flatten into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using about 2-1/2-inch (6 cm) tall gingerbread man cutters; cut out shapes, rerolling and cutting scraps.
Arrange cookies, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 325?F (160?C) oven until firm to the touch, about 12 minutes. Transfer to rack; let cool completely.
Meanwhile, in large bowl, beat egg whites until foamy, 30 to 60 seconds. Beat in icing sugar, 1 cup at a time, until thick and glossy, 6 to 8 minutes.
Remove 3/4 cup icing and tint brown. Using piping bag fitted with small plain tip and about 1/4 cup of each icing, pipe outline around each cookie (half white and half brown). Let dry, 20 to 30 minutes.
Adding 1/2 tsp water at a time, thin remaining icings to consistency of molasses. Remove about 1/4 cup of the white icing; tint red.
Using thinned white and brown icings, spoon into centre of each cookie. Using toothpick or skewer, spread to piped edges; burst any air bubbles. Let dry, 30 to 40 minutes.
Using paintbrush and remaining red or white icing, paint stitches or rick rack around edge of each cookie. Let dry, 20 to 30 minutes.
Use any remaining icing to attach candies to decorate as desired. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 31 mg
- Sugars 13 g
- Protein 1 g
- Calories 100.0
- Total fat 2 g
- Potassium 88 mg
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 6.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 2.0