GINGERBREAD SNOW GLOBE
I make a big batch of these gingerbread cookies every Christmas to give to co-workers and family. For a festive decoration, arrange cutouts in a large clear jar to look like a snow globe. -Kelly Kirby, Mill Bay, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield about 12 dozen (2-inch cookies).
Number Of Ingredients 14
Steps:
- Mix water and vinegar. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in molasses. In another bowl, whisk flour, cinnamon, ginger, baking soda, salt and cloves; add to creamed mixture alternately with water mixture, beating well after each addition., Divide dough into 6 portions. Shape each into a disk; cover and refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut dough with assorted holiday cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely., Using a new paintbrush, brush corn syrup onto edges of cookies; dip into coarse sugar. Decorate with sprinkles. Let stand until set., For snow globe, place coarse sugar in a decorative glass jar. Arrange cookies in jar. Decorate jar with ribbon.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD SNOW-GLOBE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield About 12 cookies
Number Of Ingredients 12
Steps:
- Make the cookies: Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low. Working in two batches, beat in the flour mixture until just combined. Divide the dough between 2 large pieces of plastic wrap, flatten each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats; set aside. Roll out one disk of dough on a lightly floured surface until about 1/4 inch thick. Cut out rounds using a 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared baking sheets; cut a round out of the center of each using a 1 3/4-inch cookie cutter. Refrigerate until firm, about 15 minutes. Gather the scraps and cut-out centers and refrigerate until firm; reroll to cut out more cookies.
- Bake the cookies, switching the pans halfway through, until just set, 10 to 12 minutes. Meanwhile, finely crush the candies in small batches in a resealable plastic bag. Remove the cookies from the oven and fill the centers of two-thirds of the cookies (about 12) with some of the crushed candies. Return all of the cookies to the oven and bake until lightly browned around the edges and the candies are bubbling, 6 to 8 minutes. Let cool 10 to 15 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining disk of dough and candies. You should have about 24 candy-filled cookies and about 12 empty cookies; you'll need 2 candy-filled cookies and 1 empty cookie to assemble each snow globe.
- Make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water with a mixer on medium-high speed until soft glossy peaks form, 3 to 5 minutes. (The icing should be pipeable but not runny.) Press plastic wrap directly onto the surface until ready to use.
- Assemble the cookies: Transfer the icing to a resealable plastic bag and snip a corner. Lay out 12 candy-filled cookies upside down. Pipe icing around the edges (don't get too close to the candy). Top each with an empty cookie; fill the cavities about halfway with sprinkles. Pipe icing around the edge of the empty cookies and set the remaining candy-filled cookies on top to create 12 snow globes. Let set 10 to 15 minutes. Pipe the remaining icing on the top of each cookie.
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- In a large bowl whisk together the flour, ginger, baking powder, salt, white pepper, cinnamon, and nutmeg until well combined; set aside.
- In a very large bowl beat together the butter, brown sugar, and molasses with an electric mixer on high speed until light and fluffy. Add egg; beat until smooth and combined. Add half the flour mixture; beat until just combined. Add milk; beat until just combined. Add remaining flour mixture; beat until just combined. Using your hands, knead dough until smooth; divide in half. Wrap each dough half with plastic wrap; chill 30 minutes.
- Preheat oven to 350°F. Roll each dough half on parchment paper into about a 15x10-inch rectangle. Using a sharp knife, score free-form building and rooftop shapes on each sheet of dough without cutting through dough. Using a cookie cutter, cut out trees. Transfer each parchment sheet of dough to a 15x10-inch baking pan. Remove excess dough scraps. Using the straight edge of a dough scraper or a knife, add brick and window scores without cutting completely through dough.
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