At the end of July, my son and his wife moved to Texas. I know, I know...kids do that. But they took my grandson with them! My only grandchild, who has never lived more than a few minutes away these last 4 years. It has definitely been an adjustment for me.
When he called and asked, "Mimi, would you please send me some dinosaur cookies?" I did what any
I used my favorite cookie recipe to make these. This is the recipe that I always make when I need cut-outs. (As evidenced here, here and here!) It's an old-fashioned flavor of cookie that just makes me feel all good inside. I got the recipe in a Creative Ideas for Living magazine back in 1989, and it's been my go-to recipe ever since. It reminds me of the soft fat ginger cookies with pink frosting that used to be in the big jar on the counter of our little country store when I was young.
Grandson loves them too. If he were here, he'd have been helping for sure! He'll have them soon enough- they went in the mail today, and they're supposed to arrive by Monday. I bet he'll eat the red T-Rex first.
All boxed up and Texas bound!
Iced Spice Cookies
recipe adapted from Patti Paige, Creative Ideas for Living Jan/Feb '89
2/3 cup shortening (I use butter)
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 and 1/2 teaspoons salt (I only use 1)
1 large egg (from a happy hen if you can find one-mine aren't laying right now)
3/4 cup molasses
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
- Cream together the first six ingredients. Add the egg and mix thoroughly. Add the molasses and mix again. Set aside.
- Sift together the flour, baking soda, and baking powder. Add to molasses mixture and mix until dough forms.
- Divide the dough into two balls (flattened), wrap in plastic wrap and chill at least three hours. (I chilled it overnight) This dough is hard to work with unless it's chilled.
- Preheat oven to 375 degrees.
- Roll out one ball of dough to a thickness of 1/8 to 1/4 inch. The original recipe calls for rolling the dough out between two sheets of lightly floured wax paper or a floured pastry cloth. I didn't have those so I just checked my dough frequently to make sure it wasn't sticking to my surface.
- Cut out desired shapes. Gather scraps into a ball and put in the freezer while you repeat with the rest of your dough.
- Transfer cookies to parchment covered (or greased) baking sheet.
- Bake for 8-10 minutes, making sure edges don't burn. Cool completely on a rack before frosting. (recipe below) For me this recipe made about 4 dozen small cookies.
In a large bowl, mix together 1 pound of confectioners sugar, 3 tablespoons meringue powder and about 1/2 cup water. (Reserve a couple of spoonfuls of the water-wait and see if you need it. Royal frosting is kind of tricky in that it depends on the humidity as to exactly how much water you'll need.) Mix until soft peaks form. (I did mine about 8 minutes.) Use this "stiffer" frosting to outline your shapes in whatever colors you want. (I colored my frosting with gel food color and used a Wilton #3 tip to pipe the frosting around the edges.)
After the edges are set, thin the remaining frosting (a few drops of water at a time) to a pouring consistency. Use this thinner frosting to fill in your outline. You can put this thinned frosting in a freezer baggie with the corner cut off to drizzle onto the outlined cookie. Your set edges will keep the frosting where it should be. For the dinosaurs, I filled in the base color first. While the frosting was still wet I piped on the designs and details with contrasting colors. The thinned frosting sort of "melts" into the background color. Let your frosted cookies dry overnight.
I'm posting this to Foodie Friday, on Designs by Gollum.