And so, this is Christmas...the day we celebrate the birth of our Savior Jesus Christ! It really is the greatest thing ever. Beyond cookies and decorations and presents...it's so hard to get caught up in all of this. To be honest, during this whole cookie process I've had to remind myself of the real "reason for the season." Sure, it's cliche. Sure, it's a phrase that's tossed around as much as the holiday football. But it's true. Christ is born and because of His life and death, we have life forever should we choose Him. I love it...all of it. I hope you've experienced this same love and joy this year...
This Christmas also brings the end of Moor Food's lovely little project - 25 Days of Christmas Cookies. It's been quite the ride, but here I am on the other side..slightly worse for wear, but here nonetheless. I knew this final cookie had to be pretty special. Not just any old cookie recipe, but something really great. Something for my lovely Moor Girls who have so diligently eaten at least one of every single cookie I've made. Ladies, you are amazing! And you look pretty darn rockin' too...who says cookies aren't part of a balanced diet? Just come on over to the Moor House and we'll whip you into shape! Anyways, I love you all and this recipe is dedicated to you...
It's a classic recipe, commonly seen at Christmas. But no one can top this version. Period. You can bring your fancy houses, Shrek characters, and every other gingerbread shape you could think of. But, none of these even compare to what I'm about to give you. So, without further ado...
Moor Girl Gingerbread
makes 7 lovely roommates (plus some extra dough)
- 1 1/2 cups whole wheat pastry flour
- about 1/3 cup brown sugar
- 1/2 TBS ground cinnamon
- 1/2 TBS ground ginger
- 1/4 tsp. ground cloves
- 1/3(ish) tsp. baking soda
- 6 TBS Earth Balance vegan butter (slightly softened)
- about 1/3 cup molasses
- 1 TBS milk of choice
Combine dry ingredients in food processor until just mixed. Add butter by tablespoon into dry mixture and pulse until mixture resembles sand. Gradually add molasses and milk until all of the dough is moist and forms soft dough. Remove dough from food processor and place between two large sheets of parchment paper. Roll out to about 1/4 inch thick. Refrigerate overnight (or freeze for about 20 minutes, until firm).
Preheat oven to 350F. Line baking sheets with parchment and set aside. Remove dough from refrigerator or freezer and peel away top layer of parchment. Lay this piece back on top and flip dough, then remove second layer of parchment and set aside. Cut out desired gingerbread shapes (7 ladies in this case) and lay about two inches apart on lined baking sheets. Bake at 350F for 8 minutes. Remove and let cool for about two minutes.
Decorate with Royal Icing...
- 1 lb. powdered sugar
- 4 egg whites
- 1 TBS cream of tartar
Blend all ingredients together with hand mixer until no sugar lumps remain. Use food coloring or sprinkles to enhance icing and cookies.
Merry Christmas to ALL, and to all a good BITE!