Sunday, December 18, 2011

Gingerbread Cookies






What is December without a little gingerbread and eggnog? Before I was diagnosed with gluten intolerance my mom and I would make the 40 minute drive to Whole Foods, get some of their killer ginger snaps (with candied ginger chunks, so good!) and be content. This year if I wanted ginger I knew I would need to get creative.

I am pretty happy with how this batch of cookies turned out. I would have liked some more spice. I like to get the "you have just been punched in the face with a whole ginger root" feeling. Unfortunately someone (the Nerd) can't handle the spicy, but it's okay. I love him anyway :).

You'll need:
1c Butter
1c Brown Sugar
2 Eggs
1c Molasses
1tsp Cinnamon
1tsp Clove
1tsp Nutmeg
1tsp Ginger
1tsp Black Pepper
1tsp Salt
1 1/4c Sorghum Flour
1/2c Tapioca Flour
1/2c Almond Meal
1c Sweet Rice Flour
1c Corn Flour
1c Potato Starch
3tsp Baking Powder
1 1/2tsp Xanthan Gum

Preheat oven to 350°

Cream together butter and sugar on medium speed. Then add eggs one at a time until they are fully incorporated. Add molasses and mix thoroughly. Set aside.

Combine all your dry ingredients and spices. Mix, and mix, and mix, until everything becomes one.

Turn your mixer back on at medium speed and add in your "flour" 1/4 cup at a time. Cover the dough and chill in the fridge for at least 2 hours and up to 2 days. (The longer you chill this dough the more infused the spice flavor becomes. I like the cookies I made 2 days later better than the cookies I made after 2 hours.)

Once your dough is sufficiently chilled roll it out, using powdered sugar to keep the dough from sticking, to 1/8in thick. Cut it out in your favorite crazy shapes, or as traditional gingerbread people.

Bake for 13-18 minutes at 350° then set out on a rack to cool. Top with Royal Icing and enjoy!

Royal Icing:
1lb Powdered Sugar
3Tbsp Meringue Powder
6Tbsp (give or take) Water

Sift your powdered sugar into your mixer bowl (this is one of those times that it is so much better to have a stand mixer) and then turn on low speed using a whisk attachment. Add your meringue powder and let mix for about a minute. Make sure you have your splatter shield on and turn the speed ALL THE WAY up.

Slowly add you water 1 Tablespoon at a time. Watch the consistency as you go. If your icing is still too think after 6 Tbsp or is still making funny little goop balls add one SMIDGE of water at a time until it looks better. If the consistency looks perfect before you hit 6 Tbsp, stop adding water. You want your mixer to be able to beat the icing without fighting it too much but it should not be overly shiny and liquid either. You should have a fluffy mix that has a bit of stiffness to it.

Once you have the right amount of water walk away and let it whisk for 10 min.

Store in an airtight container until the end of the world or pipe onto cookies. Do not refrigerate.

Happy eating!
Tori


                                                                                   

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