Gingerbread Cookies with Royal Icing

 

Gingerbread Cookies
From The Best New Recipes Cookbook
Makes ~20-35 people or 30-55 round cookies

Ingredients:
3 cups unbleached all-purpose flour
3/4 cup packed dark brown sugar
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons (1&1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces
3/4 cup molasses
2 tablespoons milk

Directions:
With an electric mixer, mix together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined, about 30 seconds.  Stop the mixer and add the butter pieces; mix at a medium-low speed until the mixture is sandy and resembles fine meal, about 90 seconds.  Reduced the speed to low and, with the mixer running, gradually add the molasses and milk;  mix until the dough is evenly moistened, about 20 seconds.  Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape the dough onto a work surface; divide in fourths.  Working with one portion at a time, roll the dough 1/8 to 1/4 inch thick between 2 large sheets of parchment paper.  Leaving the dough sandwiched between the parchment, stack the dough on a baking sheet and freeze until firm, about 15-20 minutes.

Remove 1 dough sheet from the freezer; place on the work surface.  Peel of the top parchment sheet and gently put it back in place.  Flip the dough over; peel off and discard the second parchment sheet.  Cut the dough into gingerbread people or round cookies, transferring the cutouts to a greased or parchment-lined baking sheet.  Set the scraps aside.  Bake the cookies in a preheated 325º oven ~10 minutes until centers are set.  Cool the cookies on the baking sheet a couple minutes before transferring to a wire rack to cool to room temperature.   Gather the scraps and repeat the rolling, cutting, and baking.

Royal Icing
Recipe from Wilton Cake Decorating
Yield: 3 cups

Ingredients:
3 level tablespoons Meringue Powder  (I got it from Hobby Lobby)
4 cups sifted confectioners' sugar (~1 pound)
6 tablespoons water (use less for stiffer icing)

Beat all ingredients at low speed for 7-10 minutes until icing forms peaks.