"Easy Baking with Lindsey"

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Little Sugars

Bake, Love, Give

Phone: 703-304-9709
Email: deb@littlesugars.org
Website: www.littlesugars.org

Deb Cohen - Owner/Baker

Holiday Gingerbread People

One of my favorite childhood memories is baking gingerbread people with my sister, and then decorating
our Christmas tree with them. Each cookie had a slightly different personality as we gave them unique
smiles, hairdos and outfits. In the weeks after Christmas, we would simply pick a cookie off the tree or our
after school snack. They taste great for weeks and are easily softened by being dipped in a glass of milk.

1)   1 cup butter
2)   1 1/2 cups packed brown sugar
3)   1/3 cup molasses
4)   2 large eggs
5)   1 tablespoon cinnamon
6)   2 teaspoons allspice
7)   1 teaspoon ginger
8)   1/2 teaspoon salt
9)   4 to 4 1/2 cups all-purpose flour
10) Royal Glaze Icing (see recipe below)

1)   Preheat oven to 350 F degrees.
2)   Cream butter and sugar together.
3)   Add eggs and molasses and mix well.
4)   Stir in the spices and salt all at once.
5)   Add the flour 1 cup at a time. Add only as much as you need to be able to roll out
       the dough. If you want to bake these cookies later, go ahead and stop adding
       flour at 4 cups.
6)   Roll out dough on a lightly floured surface to a ” thickness.
7)   Cut out gingerbread people shapes.
8)   Using the end of a straw, make a hole in the top of each cookie (where you will
       string a ribbon through later.)
9)   Bake at 350 F for 6 1/2 minutes.
10) Allow to completely cool.
11) Prepare icing (see recipe for Royal Glaze) and tint as desired.
12) Put icing in piping bags and pipe eyes, mouths, hair, clothes as desired.
13) Allow iced gingerbread to dry for 24 hours.
14) Cut 10-inch lengths of ribbon, string through holes and tie.
15) Use cookies to decorate a Christmas tree!

Royal Glaze Icing
This icing is a hybrid between traditional (and sometimes unpleasantly
hard) royal icing and a simple sugar glaze. The result is a tasty
icing that dries nicely but is soft when you bite into it.

1)   5 tablespoons Meringue Powder
2)   teaspoon cream of tartar
3)   - cup warm water (less for thicker consistency)
4)   2 lbs. powdered sugar
5)   cup corn syrup
6)   1 tablespoon vegetable glycerin
7)   1 teaspoon clear vanilla

1)   Measure 2 pounds of powdered sugar into bowl of electric mixer.
2)   In a small, separate bowl, combine meringue powder and cream of tartar.
       Add cup warm water and whisk for about 30 seconds.
3)   Pour meringue powder mixture through a strainer and into the bowl of
       powdered sugar. Using a spatula, press all of the meringue mixture
       through the strainer and into the bowl of sugar. Mix briefly by hand to
4)   Mix in electric mixer on low with paddle attachment for 10 minutes.
5)   While mixing, add the remaining ingredients.
6)   At the end of 10 minutes, the icing is done. May be refrigerated for up
       to 2 weeks or frozen up to 3 months.

Chocolate Snow Drops

I love a chewy, chocolate cookie and these fit the bill! Powdered sugar
gives them a “snowy” appearance which makes them a great cookie for the winter holidays!

1)   1/2 cup powdered sugar
2)   1 2/3 cups all-purpose flour
3)   1/2 cup unsweetened cocoa powder
4)   1 teaspoons baking powder
5)   1/4 teaspoon salt
6)   1 stick unsalted butter, at room temperature
7)   1 1/4 cups sugar
8)   2 eggs
9)   1/2 teaspoon vanilla extract

1)   Preheat oven to 350F.
2)   Grease cookies sheets or line them with parchment.
3)   Put the powdered sugar into a bowl and set aside.
4)   In another bowl, stir together flour, cocoa, baking powder and salt. Set aside.
5)   Using an electric mixer, beat butter and sugar until light and fluffy.
6)   Add eggs, one at a time, plus the vanilla, and mix well.
7)   Add dry ingredients and mix until just combined.
8)   Scoop out rounded tablespoons of dough and form them into balls.
9)   Roll the cookie balls in powdered sugar and place on the cookie sheets.
10) Bake at 350F for 10-12 minutes until cookies are crackled and puffed.
11) Remove from oven and allow to cool.

Thumbprint Cookies
These cookies were a standard part of our Christmas cookie menu when I was growing up. These are great for kids to help
with. They are familiar with how to roll dough into a ball and enjoy making their thumb imprint on each one. When
filled with a variety of jewel-toned jams, these cookies add color and festivity to a holiday cookie assortment.

1)   1 cup unsalted butter
2)   cup packed brown sugar
3)   2 egg yolks
4)   1 teaspoon vanilla
5)   2 cups all-purpose flour
6)   teaspoon salt
7)   a variety of jams/spreads such as cherry, raspberry, blueberry, peach, and lemon curd

1)   Preheat oven to 350F.
2)   In an electric mixer, cream together butter and sugar until light and fluffy.
3)   Add egg yolks and vanilla and mix well.
4)   In a separate bowl, combine flour and salt.
5)   Add dry ingredients to butter mixture and mix until combined.
6)   Roll 1 teaspoon of dough into a small all. Repeat with the remaining dough.
7)   Place dough balls on cookie sheet and make an indentation on each one with your thumb.
8)   Bake at 350F for about 10 minutes, until brown.
9)   After thoroughly cooling, fill each cookie with a teaspoon of jam/spread.

Good Eating!!!