Gingerbread Cookie Cocktail Food

GINGERBREAD COOKIE COCKTAIL

Steps:

• To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
• To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce of the gingerbread simple syrup, the vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.

GINGERBREAD COCKTAIL

Steps:

• Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
• Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.

GINGERBREAD COOKIE COCKTAIL

Steps:

• To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
• To garnish glass, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly.
• To prepare cocktail, fill cocktail shaker with ice. Add gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Pour into martini glass.

GINGERBREAD COCKTAIL

Steps:

• For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
• Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
• For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.
• Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.

WILTON GINGERBREAD COOKIE RECIPE

Steps:

• Preheat oven to 325.
• Thoroughly mix flour, baking soda, salt and spices.
• Melt shortening in a large saucepan, let it cool slightly.
• Add sugar, molasses, and eggs; mix well.
• Add 4 cups dry ingredients and mix well.
• Turn mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand. Add a little more flour if necessary to make a firm dough.
• Divide dough into 2 equal parts (this recipe makes 2 giant cookies).
• Spray your pan with vegetable pan spray, press dough portion into prepared pan.
• Bake 23-25 minutes, let cool in pan 5 minutes.

THE MOST WONDERFUL GINGERBREAD COOKIES

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.