GLASS-PRESSED SANDWICH COOKIES Yields: 20 sandwich cookies
INGREDIENTS
DIRECTIONS
FOR THE BUTTER FROSTING n 1 4 Tbs. unsalted butter, softened n 4 cups confectioners’ sugar, sifted n 1 tsp. vanilla extract n pinch of salt
Cut a large piece of parchment paper and roll out the gingerbread on top of it to ¼ inch. Now select from your drinking glasses the ones that have the most beautiful patterns on their bases. Press one at a time into the dough firmly enough to leave an imprint but not so hard that you squash the whole cookie!
EQUIPMENT
Then use a round cookie cutter approximately 3 inches in diameter to cut around the imprinted patterns. Use a range of sizes to make your collection of cookies look more eclectic. Use a palette knife to transfer the cookies onto the lined baking sheets. Leave space for them to spread a little.
n 1 batch light gingerbread dough (see page 77)
na ssorted drinking glasses with embossed bases n round cookie cutters of various sizes
Preheat the oven to 325°F. Line two large baking sheets with parchment paper.
Place in the freezer for 5 minutes until hard. Bake in the oven in batches for 8 to 10 minutes until golden brown at the edges. Let cool for 5 minutes on the pans, then carefully transfer with a palette knife to wire racks to cool completely. Beat the butter, confectioners’ sugar, vanilla and salt together with a handheld mixer until light and fluffy. Pipe or spread the butter frosting onto the bases of half the cookies and sandwich together with the remaining cookies.
These recipes all use light gingerbread dough, but you can make dark dough as well, which instead calls for dark molasses. There is a definite taste difference: Dark gingerbread is richer. I also like the deeper color because white frosting really pops on the cookie.”
—Jacquelynn Fischer,
freelance caterer, Woodcliff Lake
BERGENMAG.COM
BERG.1217.tastes.indd 81
81
DECEMBER 2017
11/16/17 2:07 PM