Gingerbread Cookies
MAKES ABOUT 48
With crisp edges and soft centers, these cookies are Christmas perfection.
1 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 cup unsulphured molasses
5 cups all-purpose flour
1 tablespoon ground ginger
1½ teaspoons ground cinnamon
¾ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup turbinado sugar (optional)
Royal Icing (recipe follows)
1. In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
2. In another large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 portions. Wrap each portion in plastic wrap, and refrigerate until firm, about 3 hours.
3. Preheat oven to 350°. Line a large baking sheet with parchment paper.
4. On a lightly floured surface, roll one portion of dough ⅛ inch thick. Using a 3-inch gingerbread man cutter, cut dough, rerolling scraps as necessary. Using a spatula, place cookies 1 inch apart on prepared pan. Sprinkle with turbinado sugar, if desired.
5. Bake until firm, 8 to 10 minutes.
6. Let cool on pan for 3 minutes. Remove from pan, and let cool completely on a wire rack. Repeat with remaining dough. Decorate with Royal Icing, if desired. Let stand until icing is set.
Royal Icing
MAKES ABOUT 4 CUPS
1 (2-pound) bag confectioners’ sugar
5 tablespoons meringue powder
¾ cup water
2 teaspoons vanilla or almond extract
1. In a large bowl, beat confectioners’ sugar and meringue powder with a mixer at medium speed until well combined. Add ¾ cup water and extract; beat for 4 minutes. Use immediately.
KITCHEN TIP
If you’re planning on icing the baked cookies, don’t sprinkle with turbinado sugar before baking.
New Classic Fruitcake
MAKES 1 (9-INCH) CAKE
Using orange vodka gives this cake unbeatable flavor.
1 cup granulated sugar
1 cup orange vodka
1 cup chopped dried apricots
1 cup chopped sweetened dried oranges
½ cup sweetened dried cranberries
¼ cup finely chopped candied ginger
½ teaspoon orange zest
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup unsalted butter, cubed
1¼ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1½ cups confectioners’ sugar
2 tablespoons fresh orange juice
Garnish: crystallized ginger
Preheat oven to 325°. Line a 9-inch round cake pan with parchment paper, letting excess extend over sides of pan. Spray with baking spray with
