Frozen Snowflake Gingerbread Cookies Food

FROZEN SNOWFLAKE GINGERBREAD COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk. Wrap and refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 5-in. snowflake cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. , For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide into thirds; tint 1 portion light blue, second portion light purple, and leave the third portion white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until icing is dry and firm, several hours. If desired, sprinkle with coarse sugar while icing is still wet. Store in an airtight container. Save remaining icing in an airtight container., For fondant, in a large microwave-safe bowl, combine water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, stirring every 30 seconds, about 30 seconds longer. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, beat until combined., Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes. , Roll fondant to 1/8-in. thickness. Cut with assorted snowflake-shaped cookie cutters. Adhere snowflakes to cookies with remaining icing. Let stand until set. If desired, brush with luster dust. Store in an airtight container.

GINGERBREAD SNOWFLAKES

Steps:

• Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
• Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
• Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.

GINGERBREAD SNOWFLAKES WITH ICING THAT HARDENS

Steps:

• Set oven to 350 degrees F.
• Prepare ungreased baking/cookie sheet/s.
• In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
• Beat in molasses and water.
• In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
• Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
• Lightly flour a work surface.
• Roll out the chilled dough to 1/4-inch thickness.
• Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
• Place the dough stars onto prepared cookie sheet about 2-inches apart.
• Bake for about 10-12 minutes or until edges are firm.
• Remove to wire racks and cool.
• For the icing; in a bowl combine all icing ingredients until smooth and well combined.
• Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
• Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).