19 October 2011

iced ginger cookies. {vegetarian}

19 October 2011

These perfect little bursts of autumn are another recipe from Allysa Torey's The Complete Magnolia Bakery Cookbook. I brought them up to my dad's house for a lovely visit last weekend. I have made these without the icing & they are darn good, but the icing kind of completes the whole ginger-cookie-deal for me. I also added some grated nutmeg into the icing for a little kick.

Iced Ginger Cookies
Rolling the dough into little balls help make the perfect shape...also wet your hands so the dough does not stick to them.
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil (preferably canola)
1 cup sugar plus 1 tablespoon (for sprinkling)
1 organic egg, at room temperature
1/2 cup light unsulphured molasses

For the Icing :
1/2 cup confectioner's sugar, sifted
1 tablespoon solid vegetable shortening
2 teaspoons water
  1.  Preheat over to 350 degrees. 
  2.  In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside. 
  3. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses, and beat well. 
  4. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. 
  5. Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely. 
  6. To make the icing: Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use. 
  7. When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.

happy eatings & cheers!
Post a Comment