Bakery story 2 gingerbread cookie cutter plus#Email her at Lemony Gingerbread TreesĢ ½ cups all-purpose flour, plus more for rollingĢ sticks unsalted butter, room temperature Kara Kimbrough is a freelance food writer. Trust me, Lemony Gingerbread Trees are not your mother’s gingerbread – and especially not the supermarket’s – Christmas cookies. Kick off your Christmas cookie baking with this delectable treat. It’s a genius combination that will make a believer out of any gingerbread skeptic. Even more interesting, my friend eschewed the traditional gingerbread man shape. Instead, she cut the dough into the shape of festive trees.Īfter sampling more than a few, I concluded the sugary lemon frosting counteracted the gingerbread’s spiciness in the most delightful way. However, a friend’s transformation of traditional gingerbread cookies, which I’ve always found a bit too spicy and crispy, took top honors in my unofficial cookie swap contest. It’s hard to play favorites among homemade cookies, especially creative cutouts of Santa, snowmen and candy canes decorated with sugary icing. Just a few of the offerings were festively decorated sugar cookies in a variety of flavors chocolate crinkles shortbread rounds meringue drops old-fashioned tea cakes almond spritz stained glass and jam thumbprints. My friends' contributions to the cookie swap were equally delicious. Place on cooling racks and once completely cooled, roll in powdered sugar bag again. Roll cookies gently in the bottom of the bag to cover completely. Pour a cup of powdered sugar in a large Ziploc bag and slowly add 3-4 cookies at a time. Remove tray from oven and allow cookies to cool slightly make sure they’re still warm.
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