RECIPE: Skeleton Gingerbread Cookies | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Skeleton Gingerbread Cookies – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

RECIPE: Skeleton Gingerbread Cookies

skeleton-gingerbreadmen-grandmasmolassesFB-230
Try your hand at making skeletons from royal
icing. Photo courtesy Grandma’s Molasses |
Facebook.
  If you only use your gingerbread people cookie cutters for Christmas, you’re missing out on another holiday application: gingerbread skeletons for Halloween, the skeletons piped on with royal icing.

We don’t have the skill that of the professional who created these nifty skeleton designs, but we used the opportunity to practice, practice, practice (and although we still need a lot of practice, the cookies taste great). You can also try a paint brush instead of piping.

RECIPE: HALLOWEEN SKELETON GINGERBREAD COOKIES

Ingredients

For The Gingerbread

  • 1-1/4 cups granulated sugar
  • 1 cup butter (2 sticks), softened
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups unbleached flour
  • 2 teaspoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
 
For The Royal Icing

  • 3 cups powdered sugar
  • 2 teaspoons fresh lemon juice or 1/4 teaspoon cream of tartar
  • 2 large egg whites, beaten
  •  
    Preparation

    1. CREAM the butter and sugar together with an electric mixer until light and fluffy. Add the molasses and beat well. Add the egg and vanilla and beat again to thoroughly combine.

    2. SIFT the dry ingredients together in a separate bowl. Add to creamed mixture and stir until thoroughly combined.

    3. DIVIDE the dough into three balls and flatten slightly. Wrap each ball in plastic wrap and chill thoroughly: at least an hour (or you can do this part a day in advance).

    4. ROLL out the dough and use your cookie cutter to create the forms. Bake at 350°F for 9 minutes. Cool and ice.

    5. MAKE the icing: Sift the powdered sugar and cream of tartar in a bowl. Using an electric mixer, beat in the beaten egg whites, for about 5 minutes or until the icing is thick enough to hold its shape. Use immediately.
      




    Comments are closed.



    © Copyright 2005-2020 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.