turdacres


chocolate gingerbread cookies with a twist
December 18, 2010, 2:54 pm
Filed under: cookie, recipe

they're wreaths, ok?!

I think we have a great selection of christmas cookies in rotation (shortbread, chocolate mint ones, rum balls, sugar cookies, pecan sandies, date filled, etc). However, there’s always the chance that you could be missing out on the greatest cookie ever, so one needs to experiment. This year I made some chocolate chip pretzel cookies, which were kind of ‘meh’. They could be good, they were certainly ok, but not worthy for christmas rotation.

And so I found these. They ARE worthy. Very worthy. You should try them!! Even if you’re a crappy decorator like me, folks will love them! I think the next batch I will up the spices a tad. I like the royal icing with lime on them. Didn’t try the chocolate or fennel seeds, etc.

Aarti’s garam masala gingerbread

3 cups all purpose flour, plus for dusting
2/3 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons garam masala
12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
3/4 cup light brown sugar
1 tablespoon freshly grated ginger
1 large egg, lightly beaten
1/2 cup molasses

Directions

Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until fully incorporated. Add the flour and dry ingredients in 2 batches and mix on low until combined and forms a sticky dough.

Divide the dough in half, wrap in waxed paper, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight.

Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven.
Line baking sheets with silpat. Lightly dust work surface with flour. Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely.

Decorate, as desired, with Chocolate Glaze or Royal Icing.

Garnish with toasted fennel seeds, dried rose petals, or silver dragees.

Chocolate Glaze:

6 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter
3 tablespoons corn syrup
3 tablespoons water
Combine all the ingredients and cook until the chocolate melts, about 1 1/2 minutes. Stir to smooth out and combine.

Royal Icing:
1 egg white
2 cups powdered sugar
juice from one half lime
water to get consistency right (if needed)

Combine all the ingredients in a medium bowl. Beat with an electric hand mixer over medium-high speed until it forms thick and glossy peaks, about 6 minutes.

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