It’s the final countdown? Oh yes, Christmas is only five days away and I can’t wait! With less than a week to go, last-minute shoppers are checking off lists, vacationers are travelling, and families are undoubtedly gathering. In the meantime, I like to spread holiday cheer with my own baking tradition of: very good, freshly made ─ with love ─ gingerbread cookies.
Softer than ginger snaps and slightly chewy to the bite, whipping up a double batch of Martha Stewart’s Gingerbread Cookies is one of my favourite “go-to” holiday recipes. I’ve made these cookies so many times, and for good reason: it never fails! Also inclusive to sugar, butter, and spices ─ ground ginger, cinnamon, nutmeg, cloves ─ use of these scrumptious ingredients will fill your home with the festive aromas of the holidays. For the creation of your very own homemade cookies and bonus ─ baker’s potpourri ─ here’s a quick sum of Martha’s tips that are worth recounting: chill the dough prior to handling, roll it out to 1/8 inch and, however obvious, be careful not to over-bake your cookies given that baking time varies dependent on the size of the cookie dough cut-outs. Ultimately, follow the listed instructions and you’ll have a crowd-pleasing plateful of good eats awaiting family, friends and guests alike.
In an ode to joyful baking, I’m more than happy to create desserts from scratch. But if baking is not your ‘forte,’ no worries! Luckily, these flavourful cookies can be made by one you know and decorated by all. In essence, everyone’s welcome to embellish gingerbread cookies with gumdrops, candy toppings, sprinkles, and other sweet additions. Likewise, opting for royal icing and the ‘usual suspects’ are the typical choice. But, I have another plan for mine. This year, I decide to treat my gingerbread cookies to three distinct pairings: I combine dried fruits/nuts ─ cranberries, crystalized ginger, chopped pistachios ─ with milk, dark and white chocolates. Evidently, the visiting Santa ─ ‘chez-moi’ ─ has a sophisticated palette and why wouldn’t he? He’s a foodie, too! On that note, I’ll be sure to leave a handful of chocolaty dipped gingerbread biscuits with its classic counterpart ─ cookies and milk, both!
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