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Gingerbread Bunny Cookies
1 stick (125g) butter plus 2 Tbsp, softened
1/2 cup molasses
1/2 cup brown sugar
1 egg yolk
1 tbsp ground ginger
2-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
(1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice or ground cloves
1/8 tsp of ground nutmeg)
dash of salt
cookie cutters in shapes of bunnies and/or chicks
Cream butter and sugar together in bowl. Beat in molasses and egg yolk. Sift in the dry ingredients to make a dough. Divide dough in half and mold into two balls. Wrap balls in plastic and chill in refrigerator for 30 minutes.
Preheat oven to 400°. Roll out the dough on lightly floured surface to about 1/4-inch thick.
Using cookie cutters, cut out bunnies and chicks. Place on cookie sheets lined with baking parchment paper. Bake for 10-12 minutes. Allow to cool a bit and then place on wire racks.
Once the cookies are completely cooled, decorate with icing and raisins, mini chocolate m&ms, and any other decorative candies.
Gingerbread Cookies
Gingerbread cookies are popular in Sweden during the holidays and can be served plain or decorated with icing. This recipe comes from the 80-year-old Vete-Katten bakery in Stockholm.
From Saveur. MAKES ABOUT 48 COOKIES
3 3⁄4 cups flour
3 tsp. ground cloves
3 1⁄2 tsp. ground cinnamon
2 1⁄2 tsp. ground ginger
1 1⁄4 tsp. baking soda
11 tbsp. unsalted butter, softened
1 cup packed dark brown sugar
1⁄2 cup golden syrup or dark corn syrup
1⁄2 cup heavy cream
2 cups confectioners' sugar, sifted
1 tsp. fresh lemon juice
1 egg white, lightly beaten
1. In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1–2 minutes. Add the reserved spice mixture and the heavy cream in 3 alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each half into a flat disk. Wrap each disk in plastic wrap; refrigerate for 1 hour.
2. Heat oven to 350°. Unwrap 1 disk of dough and place on a floured work surface. Using a rolling pin, roll dough to a 1⁄8" thickness. Cut out cookies using the cookie cutters of your choice and place cookies 2" apart on parchment paper–lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
3. To make an icing, if you like, whisk confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer icing to a resealable plastic bag (or a pastry bag). Snip off a bottom corner of the bag and pipe icing onto cookies in a decorative pattern.
