We traditionally think of gingerbread cookies at Christmas time, but why not dress up a batch of gingerbread boys and girls for Valentine’s Day! Here’s an old-fashioned recipe for gingerbread cookies that have been loved for generations, only this time they are wearing pretty pink, purple, red, and white garments. Have fun!
- 1-1/2 C dark molasses
- 1 C packed brown sugar
- 2/3 C cold water
- 1/3 C shortening
- 7 C flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground allspice
- 2 tsp. ground ginger
- 1 tsp. ground cloves
- 1 tsp. ground cinnamon
- Royal Icing
- 1/4 C meringue powder (or 2 egg whites)
- 1/2 C water (eliminate if you’re using fresh egg whites)
- 4-1/2 to 5-1/2 C powdered sugar
- 1/2 tsp. vanilla
- Food coloring
- Colored sugar
Combine meringue powder and water, whip to soft peaks (if using fresh eggs, just whip to peaks). Add vanilla, then 4-1/2 C sugar to combine. If icing is too soft, add more sugar, if it gets too stiff, mix in more water by the tablespoon. Separate into 3 bowls, and add food coloring.
Let’s make it!
Heat oven to 350°. In a large bowl, mix until smooth: molasses, brown sugar, water and shortening. Add remaining ingredients (except frosting).
Roll dough about 1/4” to 3/8” thick on a floured board. Cut out with heart-shaped cookie cutter. Place on lightly greased cookie sheet – about 1” apart. Bake for 8 to 10 minutes. Cool and decorate with Royal Icing.
I would love to hear from you and tell me how your Valentine’s Day Gingerbread Boys and Girls turn out. I love baking cookies (pies, not so much) so this will be a fun project to do with our girls in the next few days. Now that the super-duper, really, really bitter cold weather is taking a break, I’m finding that I have lots more energy to get busy with my creative projects again. Next on my list . . . my 2019 art / calendar journal. I’m already behind ;o) but not too late to catch up! Hope to see you this week around the blogosphere . . .