Saturday, November 16, 2013

BROWN SUGAR-GINGER SNOWFLAKE COOKIES

I got this cookie recipe from a Woman's Day magazine last year.

  • 2 3/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) kosher salt
  • 1 cup(s) (2 sticks) unsalted butter, at room temperature
  • 1/4 cup(s) granulated sugar
  • 1/2 cup(s) firmly packed dark brown sugar
  • 2 teaspoon(s) grated fresh ginger
  • 1 large egg
  • 1 1/2 teaspoon(s) pure vanilla extract
  • 2 cup(s) confectioners' sugar
  • 2 tablespoon(s) whole milk
  •  Sanding sugar, for decorating

  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Using an electric mixer, beat the butter, granulated and brown sugars, and ginger until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.
  • Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.
  • Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured snowflake-shaped cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.
  • Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
  • In a medium bowl, stir together the confectioners' sugar and whole milk until smooth. If desired, tint the icing blue. Transfer the icing to a piping bag fitted with a small round tip and pipe patterns on the cooled cookies. While the icing is wet, sprinkle with sanding sugar, if desired.



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