GINGERBREAD ORNAMENTS This recipe is adapted from one in my tattered, butter-stained copy of The Joy of Cooking. Makes 32 3-inch, heart-shaped ornaments. You will need Christmas string or ribbon, cookie cutters, parchment paper and plastic wrap to prepare the ornaments.
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6 Tbsp unsalted butter, softened 3/4 cup light brown sugar 1 large egg 1/2 cup dark molasses 3 cups all-purpose flour 1/4 tsp baking powder 2 tsp ground ginger 2 tsp ground cinnamon 1/4 tsp ground allspice 1/4 tsp salt Water as needed Preheat oven to 350°F. In a large bowl, whisk the softened butter and the brown sugar until light and fluffy. (A stand-up mixer makes this job a breeze.) Add the egg and molasses; mix well. In a separate bowl, whisk together the remaining dry ingredients. Add half the flour mixture to the butter mixture and blend well. (If using a stand-up mixer, change the whisk to a paddle attachment because the dough will be too firm for a whisk.) Add the remaining flour and mix until you have soft dough. If your dough is too firm, add a bit of water, a spoonful at a time, until you have a pliable dough. Turn the dough onto a lightly floured work surface and knead until completely blended. Shape into a round disk and cover with plastic until ready to use. To prevent the dough from sticking to your work surface or rolling pin, roll out the dough between a sheet of parchment and plastic wrap (parchment on bottom, plastic wrap on top). Roll the dough, from the centre outwards, into a large disk approximately 1/4 inch thick. Remove the plastic wrap, cut into desired shapes, transfer to a parchment-lined baking sheet and bake for about 10 -12 minutes. While they are still warm, use a skewer to carefully poke a hole into the still-soft dough, large enough for your ribbon. Cool completely before decorating with icing sugar. Note: I tend to bake cookies for ornaments a little longer than those destined for eating because the longer they cook, the firmer they become. Royal Icing This recipe makes more than enough for decorating cookies, so you’ll have plenty leftover for all of your edible holiday projects. Fortunately, the icing colours beautifully with a drop or two of food dye and it keeps well in the refrigerator, covered, for up to a week. Makes 2 cups. 3 cups sifted icing sugar 2 egg whites Using an electric mixer, whip the egg whites with the sifted icing sugar at mediumhigh speed until you have a glossy, meringue-like texture, about 3 minutes. Spoon your icing into a small piping bag (available at cookware stores) or fashion your own piping cone from a triangle of parchment. (How-to videos are available online.)
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