Need to spice up the holidays? These gingerbread cookies have just the right kick.
- 4 cups flour
- 4 tsp baking powder
- ½ tsp salt
- 1 ¼ cups dark brown sugar
- 2 tbsp pumpkin pie spice
- 2 sticks (1 cup) unsalted butter, room temperature
- ⅓ cup buttermilk
- 1 large egg
- Festive string or ribbon
- Sift the flour into a bowl, and mix together with baking powder, salt, brown sugar, and pumpkin pie spice. Add the butter and buttermilk and knead into the flour for about 5 min., or until a cohesive dough forms. Shape dough into a disk. Wrap in plastic wrap and refrigerate for 30 min.
- Preheat the oven to 325°F. Dust the work surface and rolling pin with flour. Roll dough into a ¼-inch thick layer. Using a gingerbread man cookie cutter, cut out about 10 cookies, re-rolling dough scraps if necessary. Use a straw or the blunt end of a skewer to cut 2 holes in the center of each gingerbread man.
- Place cookies on a parchment-lined baking sheet. Beat the egg and brush on the tops of the cookies. Bake on the bottom third of the oven for 40 min., or until golden brown and crisp. Remove the baking sheet from the oven and let the cookies cool completely. (If holes close during baking, use the same tool to redefine them before cookies cool.)
- To arrange the garland, thread cookies onto a long piece of holiday ribbon, for decorating a tree or mantel.
For some added flair, sprinkle with slivered almonds just before putting the cookies in the oven.
- December 2016