December 23, 2011

Gingerbread Cookies with Double Christmas Flavour

Cutting the cookies

In the last few days I had some pretty good quality time with my kitchen. It's been so delicious, so fragrant, and so magical that I even saw it in my dreams. Behind very tightly closed eyes there was thousand-and-one cookie, perfectly shaped, perfectly glazed and destined to be enjoyed. There was an impenetrable cloud of cinnamon trying to couple with a lonely ginger note. There was unforgettable and flawlessly fascinating cardamon tone as well as one greatly old cookie-cutter still reminiscing sweet and warm memories of the days silently passed by. Like a heavy casket it kept every touch and every movement of rough grandma's hands when she was mutely working in a twilight with her only companion - the moon and three distant sighs of the children peacefully sleeping behind closed doors.

Gingerbread cookies: before

This unbelievably nice dream about the cookies and their little sneaky stories is a perfect Christmas reflection. Since it's been a while when I stopped believing in Santa Clause these kind of things, I guess, bring the deepest and the most true holiday spirit on my doorstep. Dreams, smells and tastes of those little sweet treats create an unforgettable feeling of joy and happiness. Every time unexpected, but every time real. At this moment I am completely sure, that if you just bite off another piece of any kind of gingerbread cookies, you will definitely get into the rhythm of one and only winter tale! That is simply an invincible power of Christmas taste!

Gingerbread cookies: the process

And if you (still) don't have perfect cookies at your hand I am kindly offering these double flavor ones. The cookies themselves are loaded with amazing honey notes, but what really makes them so special is the glaze infused with spices. It's so unforgettably Christmas-y! I swear, every bite will make you believe in miracles (again).

Gingerbread cookies: before

Gingerbread cookies: out of the oven

Gingerbread cookies with spiced glaze

For the cookies:
2 cups (250 g) all-purpose flour
2 oz (50 g) butter
3 1/2 (100 g) oz honey
1/2 cup (100) brown sugar
1 egg
2 tsp baking powder
1 tbsp all spice
1 tbsp ground ginger
For the glaze:
1 cup (200 g) granulated sugar
1/2 cup (100 g) brown sugar
1 tsp cinnamon
1 tsp cloves
1 egg white
lemon juice

Put honey, butter and sugar into the small saucepan and heat on a medium heat until honey and sugar is melted. Mix well and set aside to cool a little bit.
In a big bowl, sift the flour with baking powder, mix in the spices, honey mixture and slightly beaten egg. Combine till all the ingredient are well incorporated. Remove dough from the bowl, shape a boll, wrap it into the plastic wrap and place in the refrigerator at least for 1 hour.
Preheat the oven to 375 F (190 C). Line cookie sheets with parchment paper.
Take the dough from the fridge and let it sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out as  many cookies as possible with desirable cookie cutters. Then re-roll the scraps and repeat the process. Transfer all the cookies the prepared cookie sheets and bake for 10-15 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To make the icing, combine sugar, cinnamon and cloves together and grind in a coffee grinder till you get the spice infused powdered sugar. Beat the egg white till foamy. Gradually beat in sugar mixture and lemon juice according to taste. Continue beating hard until the icing is firm enough to stand in straight points when spoon is lifted out of bowl.
Decorate the cookies with the icing and leave them till the icing is hardened.

Glazed gingerbread cookies

1 comment:

  1. I just wanted to say that this gingerbread recipe is awesome! I'm in the process of finishing baking them, but I couldn't help but sneak a bite or two of a cookie that was on the cooling rack :-) I added fresh nutmeg and cinnamon to the cookie's so good! Thank you for this great recipe, I will definitely use it again and again!