Aspic cutters, used to make tiny cutouts in the tops of these cookies, can usually be found where cookie cutters are sold.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn large bowl, beat butter with sugar until fluffy; beat in molasses. In separate bowl, whisk together flour, ginger, cinnamon, baking soda and salt; stir into butter mixture in 2 additions, mixing with hands or kneading briefly if necessary. Divide in half and shape into discs; wrap and refrigerate until firm, about 1 hour, or for up to 24 hours.
Between lightly floured waxed paper, roll out each disc to scant 1/8-inch (3 mm) thickness. Using fluted 1-3/4-inch (4.5 cm) square cutter, cut out shapes, rerolling scraps. Using tiny aspic teardrop cutter, cut out 4 teardrops from each of half of the cookies to make tops. Refrigerate on paper on baking sheet until firm, about 30 minutes, or freeze for 15 minutes.
Topping: In small bowl, beat egg white until foamy; brush over tops of cutout cookies. Sprinkle with sugar. Arrange all cookies, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 350°F (180°C) oven until lightly browned and firm to the touch, about 10 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Filling: In small bowl, beat together icing sugar, butter, molasses, cinnamon, cloves and salt. Spread scant 1 tsp (5 mL) on each cookie bottom; place tops on filling, pressing gently.
Nutritional facts Per cookie: about
- Sodium 34 mg
- Protein 1 g
- Calories 101.0
- Total fat 5 g
- Potassium 54 mg
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0