Twilight Kitchen's Gingerbread Men
(featured in The Oregonian, December 7, 2003)
While these cookies are made to be eaten, they're also perfect for using as nametags on Hanukkah presents or for hanging on a Christmas tree or using as place cards at a holiday get-together or birthday party. You also can make simple puzzles. First, cut a large square of rolled-out dough—or use a heart-shaped cookie cutter—and, with a sharp paring knife, divide it into several pieces before baking. (Never has a broken heart been so delicious.) For more information about Twilight Kitchen Bakery visit its Web site at www.twilightkitchen.com or call toll-free (888) 845-2253.
Makes about 4 dozen cookies, depending on size
3/4 cup light or dark molasses
1/2 cup (1 stick) butter
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons ground ginger
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of pepper
1/2 cup granulated sugar
1 egg
Drinking straw or large skewer for making holes, optional
Raisins and nonmelting candies for decorating, optional
Decorative icing, purchased or homemade
Sift together the flour, salt, baking soda, ginger, cinnamon, cardamom, nutmeg, cloves and pepper and set aside.
In a saucepan, combine the molasses and butter over medium low until the butter melts and the mixture is blended. Remove from heat, cool to lukewarm and transfer to the bowl of a mixer. Mix in the sugar and the egg until well combined. In a steady stream, add the dry ingredients to the molasses mixture until the dough just comes together. It will be soft and sticky.
On a sheet of plastic wrap, place the dough, cover with plastic wrap and pat into a 6- to 8-inch disc. Wrap and chill overnight. (In a hurry? Put the dough in the freezer for 1 hour.)
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper (for easy removal) or leave ungreased and set aside.
Cut the dough in half or quarters (replace the unused dough in the refrigerator). On a lightly floured board, roll the chilled dough 1/8 to 1/4 inch thick.(If too hard, let the dough rest for 10 minutes, then roll.) Lightly dip a cookie cutter in flour (this makes it easier to release the cookie) and press it straight down into the dough. Cut cookies close together to avoid rerolling. (Excess dough can be saved and rerolled once, but cookies will be slightly tougher.)
Using a spatula, gently transfer each cookie to the baking sheet. If you wish to make a cookie ornament, use a drinking straw or large skewer to press a hole through the top. Also, to decorate cookies with raisins or nonmelting candies before baking, gently press them into the dough. Bake until the cookies are set, 8 to 10 minutes. Let cookies rest on the sheets for 2 minutes before transferring to a rack to cool completely.
Once cookies are cool, decorate with decorative icing. To add raisins and decorative candies after baking, dot the candies with icing and gently press them onto the cookie. Let cookies dry on a rack until icing is set, 20 to 30 minutes. Store in an airtight container, separating successive layers with sheets of waxed paper.
from Lisa Cogan, Twilight Kitchen
This recipe is recommended for the intermediate baker.