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These lightly ginger flavored sugar cookies are so delicious. They are a play on a flaky, buttery cookie that I use as my standard cut cookies. By adding the spices, they take on a lovely autumnal flavor that reminds me of spiced cider or something along those lines.
Preheat the oven to 325 degrees (F). Prepare sheet pans with silpats or parchment paper.
In an electric mixer, cream together the butter and salt, and whip until creamy. Slowly add the powdered sugar and beat until light and fluffy, about 2 minutes. Add the yolks and mix to combine. Add the flour, ginger and cinnamon until just barely combined (over mixing will make them tough). Wrap the dough in plastic wrap and refrigerate until the dough is firm and chilled enough that you are able to handle it.
(I recommend cutting the chilled dough in half and working with smaller chunks at a time so it doesn’t all get warm and sticky. Just keep the second half in the fridge until you are ready to use it. I also suggest rolling the dough out with powdered sugar, not flour-it keeps the cookies from getting tough from the extra flour).
Once the dough is rolled out, cut shapes with a cookie cutter and gently lay them on the silpat covered sheet pans. Bake for 8-12 minutes. (It really depends on your oven). They should remain very pale, and should NOT turn golden brown. If they start to color on the edges, remove them immediately.
If you are going to add royal icing, wait until the cookies are completely cooled to decorate.
For the Royal Icing:
Using an electric mixer, combine the powdered sugar, flavoring and egg whites together until thick, smooth and shiny. If the icing is too runny, add more powdered sugar by the spoonful until it reaches your desired consistency. If you want to add food coloring, divide the icing into small bowls, and add the desired color into each bowl. It is best to use the icing immediately, or keep it covered with plastic wrap so it doesn’t form a crusty skin. You can spread the icing or pipe in on to the cookies.
Ewwww! Look at those smashed toad brains with curdled blood, spotted with gray matter. A bit slime as well? And some guts? Just kidding! Read below for the secrets of making this scary looking but yummy Halloween spread. By the looks of it, you’d never guess how delicious it tastes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!