Snowy Ginger Owls

Snowy Ginger Owls IMAGE Author: Canadian Living Credits: Snowy Ginger Owls IMAGE

These sparkly ginger owls are an adorable take on gingerbread men. We've chosen to decorate with snowy colours, but there's enough icing for you to play around with different shades.

  • Portion size 30 servings
  • Credits : Canadian Living: Holiday Baking 2014

Ingredients

  • 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 each cinnamon and ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • sugar
Royal Icing:
  • 1/4 cup meringue powder
  • 4 2/3 cups icing sugar
  • food colouring

Method

In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 2 hours.

Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3 1/2- x 2 3/4-inch (9 x 7 cm) oval cookie cutter, cut out shapes, rerolling scraps as necessary. Using tapered end of cookie cutter, cut half an oval from tops of cookies to create owl ears. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.

Bake, 1 sheet at a time, in 325?F (160?C) oven just until firm, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.

Royal Icing: Meanwhile, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes.

Using black food colouring, tint 1 cup of the icing light grey and cover with damp towel; tint 1 cup of the remaining icing medium grey and cover with damp towel. Tint one-third of the remaining icing black, one-third of the remaining icing orange and leave remaining icing white; cover bowls with damp towels.

Spoon one-third of the light grey icing into piping bag fitted with small plain tip; pipe outlines along edges of cookies. Let stand until dry, about 15 minutes. To remaining light grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency of molasses. Spoon onto centres of cookies; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand until dry, about 1 hour.

Spoon one-third of the medium grey icing into piping bag fitted with small plain tip; pipe outlines of wings onto owls. Let stand until dry, about 15 minutes. To remaining medium grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency or of molasses. Spoon inside border of wings; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand for 5 minutes. Sprinkle wings with decorating sugar; let dry completely, about 1 hour.

Spoon white icing into piping bag fitted with small plain tip; pipe eyes onto owls. Spoon orange icing into piping bag fitted with small plain tip; pipe beaks. Spoon black icing into piping bag fitted with small plain tip; pipe claws and eye pupils onto owls. Let dry completely, about 1 hour.

Nutritional facts per cookie: about

  • Fibre trace
  • Sodium 49 mg
  • Sugars 21 g
  • Protein 2 g
  • Calories 160.0
  • Total fat 3 g
  • Potassium 132 mg
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 31 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Snowy Ginger Owls

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