Gingerbread cookies with a twist
Here is a repost of my Gingerbread Cookies with a Twist recipe from 2008. I had got the idea after week took a Victorian Cooking Class at ICE. - Enjoy
3 cup unbleached all-purpose flour
3/4 cup of raw local honey
3/4 cup raw dark brown sugar
1/2 cup of almonds
1/2 cup candied fruit
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 cup powdered sugar
1 1/2 teaspoons of water
1/2 teaspoon real vanilla extract
1/2 teaspoon orange extract
Place almonds into the food processor and grind them until very fine. Remove the almonds and next mince up the candied fruit, you want them in very small pieces but not pureed.
In a large bowl whisk together the dry ingredients including the almonds that were finely ground. Next stir in the minced candied fruit.
In the stand mixer place the balance of the ingredients and mix until well combined. I usually let the mix run for about 2 minutes or so. Now reduce the speed and slowly add the dry ingredients, there will be a point that the dough will start to clump, that is OK. Once all combined, dump the dough onto a piece of plastic wrap and form into a ball and wrap it up. Place in the fridge for at least 2 hours or longer.
Preheat oven to 350 degrees
On a floured work surface divided the ball into quarters. Working with one quarter at a time roll it out to about 1/4 thick. Using the cookie cutter of your choice, I usually a tree shape for these, or what I did last years was to cut descending Star shapes and assemble to create a tree. Cut out the cookies and place them about 2 inches apart on a parchment line cookie sheet. Repeat with the remaining quarters and of course save the scraps from each roll out and combine and roll out to cut additional cookies.
Bake for about 12 to 14 minutes. You want the cookies to be a light golden brown, also the cookies will puff out a bit when baking. Remove when done and like the trick I used before slide the parchment with the cookies on them to a cooling rack.
While the cookies are cooling mix together the icing. This a traditional icing but you do not want it too thick or too runny. If it does become to thick add a bit of water or if it becomes too runny add more sugar. Now I usually brush on the icing as if the tree has snow piled on the branches and then dust them with sugar glitter to give them a bit of a sparkle of snow.