CRYSTALLIZED
GINGER - GINGERBREAD PEOPLE
Makes 3 to 4 dozen cookies
Ingredients:
Cookies
4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. fine salt
1/4 tsp. ground white pepper
1/4 tsp. ground cloves
1/2 cup coarsely chopped crystallized ginger* (about 3 oz.)
1/2 cup firmly packed dark brown sugar
2 tsp. freshly grated lime or orange zest, optional
1/2 cup (1 stick) unsalted butter, softened
1 cup molasses
1 large egg
Decorating Icing
6 Tbsp. (3/4 stick) unsalted butter, softened
3 cups confectioners' sugar
Pinch salt
3/4 tsp. pure vanilla extract
2 to 3 Tbsp. lime, orange or lemon juice, at room
temperature
Crystallized ginger cut into 1/8-in. bits, optional
* Crystallized ginger, also called candied ginger, can be
found at specialty food markets or online at
gingerpeople.com. Look for slices or chunks of crystallized
ginger that are soft.
Method
1. In a large bowl, whisk together first 8 ingredients; set
aside.
2. Place crystallized ginger in a food processor with a
metal blade. Pulse to coarsely chop. Add brown sugar and
zest, and process until ginger is finely chopped and
incorporated into the sugar.
3. Combine butter and sugar-ginger mixture in a bowl; cream
together until light and fluffy. Add molasses; beat to
combine. Add egg; beat to combine. Add dry ingredients, and
mix to combine. Divide dough into 2 equal portions and drop
onto large sheets of plastic wrap. Flatten into disks about
1-in. thick and wrap tightly. Refrigerate at least 2 hrs.
4. Preheat oven to 375 degrees F. Line baking sheets with
parchment paper or butter the sheets. Roll out dough on a
well-floured surface, 1 portion at a time (keep remaining
dough refrigerated), to 1/8- to 1/4-in. thickness. Cut into
shapes. Place 1 in. apart on baking sheets.
5. Bake 6 to 8 min. Cool cookies on pan for about 8 min.
Transfer directly onto a wire rack to cool completely.
Re-roll dough scraps and cut out more cookies.
6. To make icing, combine butter, sugar, salt and vanilla in
a mixer bowl. Beat at low speed, gradually adding juice
until the desired consistency. Decorate completely cooled
cookies as desired using small bits of candied ginger for
eyes and buttons.
FROZEN WHIPPED CREAM TOPPING
Whip cream, sweeten and flavor. Drop in
peaks on baking sheet. Freeze. Remove with spatula;
heat-seal in cellophane bags. Top desserts 15 minutes before
serving.
FANCY GELATIN MOLDS
Use a straight-sided pan for the lower part;
when gelatin is firm, arrange individual or large mold on
top. Use pointed paper cups for individual molds. Try molded
chicken salad with clear lemon points, or whipped fruited
gelatin with matching clear points; put a maraschino cherry
or olive on each point.
