Gingerbread Man Cookies



This Christmas is really trying to tell us to stay home. My older son Mika is quite sick with some virus infection. I am getting sick, my younger one is starting a cough and at this point I feel like my head is going to explode.
Weirdly, I am OK with us spending this time doing pretty much nothing. I think we need it.
I am ready for a peaceful Christmas, and the one where I don't cook much. I actually have some frozen Baccala fish dish, prepared a few months back, and  that is traditional meal for Christmas Eve dinner in some parts of Croatia.  We are having it tomorrow and calling it a day.

One thing we couldn't and didn't skip, was making cookies for Santa (the man needs his fuel). Cookies were already made a few days ago, but we never got to decorate them, so my sick boy found strength and excitement in himself to do it this afternoon. All in all, it was a wonderful day!

I found this recipe on The Kitchen Paper and I decided to use it because I  really don't like it when the cookies spread into an unrecognizable blob on the cookie sheet, and it would be drama all over the place if Mika's reindeer turned into a hippopotamus. So this recipe turned out really great. And it's quick, no chilling time. HUGE plus.

I wish you all a very Merry Christmas, hope you spend it with your loved ones, with yummies in your tummies.















Gingerbread Man Cookies
by The Kitchen Paper

3 cups all-purpose flour
½ tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
¼ tsp ground cloves
6 Tbsp unsalted butter
¾ cup dark brown sugar (I used light, what I had at home)
1 large egg
½ cup molasses (I didn't have it at home so I used dark corn syrup)
2 tsp vanilla

Preheat the oven to 375 F.
Whisk the flour, salt, and spices together in a bowl.
In a mixer, cream the butter and sugar until they've just come together, add the egg and mix until incorporated.
Add the molasses, vanilla, and mix.
Mix in the flour mixture until your dough forms.
Roll out on a lightly floured surface to ¼” thickness. Bake on a parchment lined baking sheet for 8-9 minutes.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.


Icing:
by Our Best Bites

1lbs powdered sugar (about 3 3/4 C)
1/4 C + 2T C whole milk (low-fat actually works, but use whole if you can)
1/4 C + 2T light Corn Syrup 1 t vanilla extract

With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract. This will be your glazing icing. To prepare the icing for piping, you just add more powdered sugar.

Put the icing into a gallon zip lock bag and cut just the very tip of one corner, then decorate your cooled cookies.


















































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