Hi Dixie
these are great, keep them comeing
sugar
"And the angel said unto them, "Fear not! For, behold, I bring you tidings
of great joy, Which shall be to all people. "For unto you is born this day
in
the city of David A Saviour, which is Christ the Lord. And this shall be a
sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying in
a manger.
--St. Luke ii. 10-12"
MERRY CHRISTMAS!
~Sugar
----- Original Message -----
From: "Dixie" <[email protected]>
Cc: "Cooking in the Dark" <[email protected]>
Sent: Tuesday, December 06, 2011 12:49 PM
Subject: [CnD] 12 Days of Cookies Day 5: The Neelys' Spiced
GingerbreadPiggies
Spiced Gingerbread Piggies
Recipe courtesy The Neelys
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup mild molasses
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground allspice
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine salt
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Royal Icing, recipe follows
Special equipment: 5-inch-long and 3-inch-wide copper piggy cookie cutter
Directions
Combine butter, sugar, and molasses in a stand mixer with the paddle
attachment until light and fluffy, about 3 minutes. Meanwhile, whisk
together the remaining dry ingredients in a separate bowl. Add the dry
ingredients to the butter mixture in increments, and continue to beat
until thoroughly mixed together.
Pour the dough out onto the countertop and divide into 3 pieces. Press
each piece into a disk and wrap in plastic wrap. Place in the refrigerator
and chill for 1 to 2 hours, or up to 3 days.
Adjust the racks to the center of the oven and preheat to 350 degrees F.
Line sheet trays with parchment paper.
Spread 2 large pieces of parchment paper out and very lightly flour them.
Place a disk of dough between the parchment sheets and roll out to
1/4-inch thickness. Repeat with the remaining disks of dough. Rework all
the scraps into balls and re-chill before reusing. Repeat with all the
dough.
Cut out cookies and place on the parchment-lined sheet trays with an
offset spatula, leaving 1 inch between each cookie. Bake the cookies for
10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer
to a cooling rack to continue cooling to room temperature before
decorating the cookies with Royal Icing.
Royal Icing:
2 egg whites
3 cups confectioners' sugar, whisked to remove lumps
Juice of 1/2 lemon
Food coloring, optional
Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a
hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if
using, and mix well. Place in icing bags with fine tips to decorate
cookies.
©Television Food Network G.P. <http://www.scrippsnetworks.com>
All Rights Reserved.
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