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24 Jul 2014 Curried Chicken Meatballs with Apricot Rice Pilaf

curriedmeatballs01

I have a love-hate relationship with America’s Test Kitchen (and their related publications, Cooks Illustrated and Cooks Country).  I buy a LOT of their special interest publications. I like to read, and I enjoy reading recipes, and I like trying out new recipes. I like the pictures of each recipe and I like the all the notes that go along with each ATK recipe.  I have made some good things from ATK recipes, but I’ve made some not so good, too.  On the other hand, I hate, hate, hate, hate, hate that I cannot access any of the ATK recipes online without paying for them.  The only way around this is to get the name of the recipe you are interested in and Google it, or look on foodgawker or TasteSpotting for a hit, then go to a food blog, similar to this one, to get the actual recipe.  Compare this to Bon Appetit and Epicurious.  I subscribe to Bon Appetit, but even if I didn’t I could access all of their recipes for free on the Epicurious website, most of which have some wonderfully helpful comments.  I love being able to search Epicurious‘ recipe archives for any recipe they have published over the past years. I often find terrific recipes that way, searching on words such as “soup”,  “blueberries” and “brownies” and then scrolling through all the recipes with that key word. I don’t know why America’s Test Kitchen cannot do the same 😛

Anyways…, enough of my rant and onto my latest America’s Test Kitchen find!

The original recipe (by the same name) was from one of America’s Test Kitchen 30-minute Meals cookbooks.  The meatballs, although very simple with a very plain list of ingredients, are quite tasty and virtually perfect! I wanted to up the curry powder just a bit, but my offspring vetoed that idea,  saying they were good just as they are, so I left the meatball recipe alone (but I did “heap” the 1 T. of curry powder!).  I always make these meatballs with ground chicken, but I see no reason why ground turkey, ground beef, or ground lamb couldn’t be used. The 1 lb. of ground meat makes about 30-36 small meatballs.

I did change the pilaf recipe a quite bit, as ATK’s was much too bland. (Pilaf, by definition, contains rice cooked in broth, ATK version was cooked in water, and only got worse after that.) I substituted butter for vegetable oil, broth for the water and added a bit  more variety, and taste,  with additional veggies, herbs, and garnishes.  I also added a bit of salt and spice…, and the magical touch, a bay leaf and a long piece of lemon peel (both of which are fished out before serving).

I didn’t think it was true, but it was! I was able to make this, from start to finish, in 30-minutes…, AND it was a mighty tasty, spur-of-the-moment dinner!   Serve with a side of veggies, if you want, steamed broccoli would be good… 🙂

Curried Chicken Meatballs with Apricot Rice Pilaf

For Pilaf

  • 1 T butter (approx)
  • ½ -1 cup finely chopped onion (your favorite variety)
  • ½ -1 cup finely chopped mixed vegetables (celery, carrots, bell peppers…)
  • 1 cup long-grain white rice
  • 1 ¾ cups hot chicken broth (or water). OK to sub abut ¼ cup of liquid for ¼ cup white wine (another option: add one long strip of lemon, lime or orange peel-with no white pith attached, to the rice mixture when adding the liquid)
  • 2 bay leaves
  • ½ -1 teaspoon salt (if your broth is salted, you might not need to add too much additional salt)
  • ½ – 1 cup chopped dried apricots or mixture of apricots and other dried fruits (raisins, cherries, cranberries)
  • 1/2 cup toasted slivered almonds or other nuts (pistachios, pine nuts, chopped pecans)
  • 1/4 cup minced cilantro, parsley, basil, green onion, frozen peas, sautéed mushrooms or mint for last minute stir-in and garnish (choose one, maybe two…or three)

 For Meatballs

  • 1 pound ground chicken (or turkey)
  • ½ cup very finely minced raw onion (grated onion works well, too)
  • ½ cup panko bread crumbs
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon curry powder (maybe a bit more…)
  • 1 teaspoon salt and ½ teaspoon pepper, or to taste

From start to finish: about 30 minutes

  1. In large saucepan, heat butter over medium-high heat until shimmering.
  2. Add chopped onions and cook until softened, about 4 minutes.
  3. Add rice and cook until mostly opaque, about 4 minutes.
  4. Stir in choice of mixed veggies
  5. Add broth and bring mixture to a boil. Reduce heat to medium-low, cover and cook until rice is tender, about 20 minutes. When cooked, remove from heat and let rice stand and steam until needed.
  6. Meanwhile, in large bowl, combine chicken, onions, panko, cilantro, curry powder, salt and pepper. Mix with fork until well blended.  Don’t overwork the meat mixture.
  7. Using wet hands (or a small scoop), shape mixture into 1-inch meatballs. (Depending on size, of course, makes about 30-36 meatballs)
  8. Heat a bit of oil in a large frying pan until hot.
  9. Add meatballs and cook until browned on all sides, about 5 minutes, shaking pan as needed.
  10. Cover the pan and steam meatballs over medium heat for an additional 5 minutes.
  11. Now turn your attention back to the rice. Take lid off the pan and gently fluff rice with a fork. Pick out the bay leaves and the optional lemon or orange peel.
  12. Add apricots/dried fruit mixture, toasted almonds/nuts and choice of stir ins to rice (reserve about 1 tablespoon, each, of nuts and green stir-ins). Stir to thoroughly incorporate all ingredients.
  13. Transfer pilaf to a serving platter, top pilaf with hot, browned meatballs, and then sprinkle the reserved 1 T. of  nuts and cilantro, parsley, mint or green onion over the top. Add a serving spoon and . . . .
  14. Dinner is ready! YUM!

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Thanks for stopping by my kitchen today 🙂  I hope that you make  and enjoy these and I hope they become a family favorite, as they have in my house!

02 Aug 2013 Beans!

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I am so excited about this recipe!  It’s a paradigm shift recipe!  It’s not a recipe in the true sense of the word, it’s more of a road map to a particular destination.   A road map allows for more flexibility than a recipe, a road map allows the cook to make adjustments based upon personal preferences, taste, time, and what’s in the pantry.  I think most people have a road map for a few good dishes.  I have a road map for spaghetti sauce, chicken soup, stir-fry and hamburgers.  You might have a road map for meatloaf, burritos and rice bowls.  Most people have road maps for sandwiches and salads. A road map means there are guidelines, easy ones, usually ones that can be memorized, and that can always be adapted as the situation requires.

So here it is, a guideline for a pot of beans, in the crockpot no less!  Crockpot cooking is great for summer, the kitchen doesn’t get heated up, and a pot of beans pairs well with almost everything that can be BBQ’d.  In the winter months, a bowl of beans with some cornbread or tortillas is almost the definition of comfort food. Another plus, crockpot cooking is fuss free, so toss everything in the pot and then go sit in the sun or shovel snow.

Many thanks to Mark Bittman of the New York Times for this road map. Thank you, thank you, thank you!!

BTW…, for years I have been looking for a good baked beans recipe, so that’s what I make with this recipe:  meaty, slightly sweet Boston-style beans.  YUM! They go with everything and I have  a serious love for leftover beans on toast (I’m English).  My son mastered this recipe in one take and he makes killer spicy teriyaki beans with chicken.  I can see others going for more of a Mexican style bean. What sort of beans do you like? Make them!

The House Special Beans

  • 1 lb of dried beans, any kind, I like small white and pinquitos but black, pintos, garbanzos, kidney, or a combination of different kinds of beans can also be used.  Don’t have a full pound of beans?  Add in some split peas or lentils to make up the difference.  Remember these are dried beans (about $1.25 for a pound bag) we are not using canned beans here (and there is no need to soak the beans first).
  • 4 cups of liquid, any kind.  Find a mixture that appeals to you. I start with a bottle of beer, then I add in about 1/4 cup of ketchup, 1/4 cup of Worcestershire sauce, 1/4 cup maple syrup, 1/4 cup of brown sugar and a squirt of mustard, using molasses instead of maple syrup and brown sugar would be good too. If my Dad were here I’d stir in 1/4 cup of bourbon. Then I add water, broth (any kind), or cold coffee to make the 4 cups (too much coffee will make the beans a bit bitter, so stick to less than 1 cup of cold coffee).  My son adds BBQ sauce, sriracha, honey, teriyaki or soy sauce along with beer and coffee.  Don’t like beer?  Use some leftover wine. Don’t drink at all, stick to broth and water.   Health nut?  Stir in carrot juice and some of that green liquid you’re so fond of !
  • Seasonings, any kind.  Start with a healthy amount of salt and pepper, then add in what appeals to you.  I add in 2 t. salt, 1 t. black pepper, 1 t. cumin, 2 t. chili powder, minced garlic, and 2 bay leaves.  Other options include oregano, basil, coriander, red pepper, curry powder, ginger, paprika, liquid smoke, parsley, sage, rosemary and thyme…
  • 1 lb meat, any kind, a bit more or a bit less is fine.  I like beef, and I buy something on sale, beef shanks, top sirloin, stew meat, steak, anything.  Throw in a pork chop or two, or some ground meat (brown it first and drain off the fat), chicken (with or without the bones, but boneless chicken does tend to get a bit overcooked), sausage, ham, cooked bacon…, or go for a combo.  Sausage and chicken? Beef and bacon? Or leave out the meat all together if  you’d rather.
  • 2 lbs finely minced or grated veggies, any kind.  I always add diced onion, grated carrots, and minced celery.  Then I might add some shredded zucchini, turnip, cabbage, spinach or kale, whatever I have on hand. Throw in some potatoes. Lots of folk like bell peppers, dice some up and throw them in.  Leeks are yummy. A few diced jalapenos would spice things up. Even canned pumpkin works. The only veggie I don’t add is tomatoes. I heard once that tomatoes interfere with the cooking process of dried beans, so I leave them out (I also don’t use tomato juice as a liquid, but I do stir in a bit of ketchup, and have had no problem with that).

Directions:

  1. Put the dried beans in the bottom of the crock-pot.
  2. Get out a 4-cup measure.  Combine your liquids.  When you have 4 cups, pour it over the beans in the bottom of the crock-pot.
  3. On top of the beans and liquid, add the meat.  I add the meat as is, then remove the fat and bones, and shred the meat after cooking.  You can do the same, or you can add cubes of boneless, skinless meat.
  4. Sprinkle desired seasonings on top of the meat.  (If you add bay leaves, count them so you know how many to remove before serving!)
  5. Finely mince, dice, or shred the veggies.  Add the veggies on top of the meat. (The liquid will not cover the veggies, yet).
  6. With a spatula or a spoon, press on the ingredients to lightly pack.
  7. Put the lid on the slow cooker, plug it in, turn on high, and go out and play! If you are around, check the beans after a few hours.  If the beans look dry add a bit more water, stock, beer, or wine (don’t stir, just pour it on top).
  8. Let beans cook for 6-8 hours.  Turn off.
  9. After the beans have cooled for a bit, taste them.  Needs more salt?  More maple syrup? More heat? Add it now.  If you added large hunks of meat with bones, remove bones and shred the meat. Remove the bay leaves, if you used them.
  10. If you want to add in extras, do it now.  You could stir in some diced tomatoes now, if you’d like, they won’t do any harm at this point (let cook for an additional 30 minutes or so).  Sometimes I stir cooked bacon at this point.  You could stir in frozen corn, if you’d like. Adding chopped parsley, cilantro, or green onion makes the beans look pretty and brightens them up a bit for a pretty presentation.
  11. Remember, beans seem to taste better the day after they are made, so don’t be afraid of letting them rest in the refrigerator for a bit.

Soooo, do you have the road map memorized?  1 lb beans, 1 lb meat, 2 lbs veggies, 1 qt (4 cups) liquid. Seasonings. Crock-pot. High. 6-8 hours, while you go out and play 🙂

Thanks for stopping by my kitchen today!  Go ahead now, make some beans! Let me know what you used and how they turn out 🙂 I can’t stop my son from making these beans! We’re drowning in beans…, but we’re not broke! Beans we can afford 🙂

23 Feb 2011 Champagne Cupcakes

My daughter recently catered a birthday dinner for a very bubbly, champagne loving girl.  She knew Champagne Cupcakes had to be on the menu!  The good news is that these are great cupcakes not only for a birthday dinner, but for an Oscar party, too! Aren’t we all going to an Oscar party on Sunday?? They’re also good for many other champagne worthy events:  Birthday Party, Engagement Party, Shower, Wedding, New Year’s Eve, Promotion, Retirement, Bon Voyage, Welcome Home, Mortgage Burning, Mortgage Acquisition,  Crowning of Miss America… 🙂

This recipe makes a very light and not-so-sweet cupcake.  The champagne flavor really comes through if you brush champagne on the cakes before adding the frosting. This was my daughter Hannah’s idea, it’s not in the original recipe.  She also added more champagne to the frosting (tut-tut-tut, says Mom…)!  The original recipe called for coloring, but not being a food coloring fan, Hannah omitted it.  “In retrospect”, she said, “it would have been nice to have a slightly pink colored frosting.  After all, I did use pink champagne!”

Champagne Cupcakes

For Cupcakes:

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup butter, at room temperature
  • 1 ½ cups granulated sugar
  • ¾ cup pink champagne, plus extra (approx ½ cup) for brushing onto baked cupcakes (I used Chandon Rose)
  • 6 egg whites
  • 4-5 drops red food coloring (optional)

For Frosting

  • 1 1lb box powdered sugar
  • 1 stick butter
  • ¼ cup pink champagne
  • 3-4 drops red food coloring (optional)
  • candy pearls (I found these in the cake decorating section of the grocery store)

To Make Cupcakes

  1. Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners. Set aside.
  2. With an electric mixer, beat eggs whites with the whisk attachment until stiff peaks form. Set aside. (If you have only one bowl for your electric mixer, you will have to remove the egg whites to another bowl).
  3. Sift together flour, baking powder, and salt.
  4. In the bowl of an electric mixer,  cream the 2/3 cup butter and granulated sugar until light and fluffy, about 5 minutes.
  5. Slowly mix in 1/3 of the flour mixture to the butter-sugar mixture and beat until combined.  Add in ½ of the champagne, beat until combined. Add another 1/3 of the flour mixture, mixing until fully incorporated, then add the remaining ½ cup of champagne, beating until combined. Beat in the remaining flour mixture and the food coloring, mixing until combined.
  6. Gently fold in 1/3 of the whipped egg whites into the cake batter and mix until fully incorporated. Fold in remaining egg white mixture until combined.
  7. Divide the batter between the muffin tins, filling each cupcake liner 1/2 to 2/3 full of batter. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  8. Let cupcakes cool in pan for 5 minutes, then remove and let cool completely on wire rack.
  9. Once cupcakes have cooled, poke 8-10 holes in each cupcake using a toothpick. Using a pastry brush, coat each cupcake with champagne.

To Make Frosting

  1. In a large bowl, cream together the butter and champagne.
  2. Slowly add the powdered sugar and food coloring, mixing well until the frosting is smooth. (If too stiff add more champagne, if too runny add more powdered sugar.)
  3. Transfer frosting to a pastry bag fitted with a decorating tip (or a Ziploc bag with the corner cut off), and decorate cupcakes.
  4. Top with candy pearls.

Makes: 24 cupcakes.  Keeps well for a day or two.

Thank you for stopping by my kitchen today!  And thank you to my daughter, Hannah, for testing this recipe and sharing the cupcakes with me.  Guess what I am taking to my Oscar Night Party?  Yep!  If you’d like to take these to a special event, but don’t have time to make them, contact  Hannah, she is a fledgling caterer, you know!

11 Dec 2010 White Chocolate Spice Cookies

Cut out cookies are as much a part of Christmas as eggnog, gingerbread, and peppermint.  What’s a cookie platter without decorated trees, stars, ornaments,  santa hats, snowflake, stocking and mitten?  I have a variety of cut out cookies to share with you.  I’ve already posted a gingerbread cookie recipe, which is decorated with white Royal Icing.  Later in the week I will post a cream cheese cut out cookie recipe, which can be decorated with colored icing and sprinkles.  Today I am sharing a White Chocolate Spice Cookie.   The cookie deliciously spicy from black pepper in the dough, and deliciously decadent from the white chocolate decoration. It’s a cut out cookie for grown ups, although my 2 year old grandson likes them as much as I do. His mom is the one person I know who doesn’t like these cookies.  She says they are “weird”. Hmpff. I think she’s weird.

My friend Kayte introduced this cookie to me in December of 1996.  I still have the original recipe, which was clipped from a Sunset Magazine from that same month and year.  I changed the method of making this cookie. Sunset’s directions said to mix the cookie in the food processor.  I didn’t like that at all.  The dough didn’t feel right at all, and the cookie was a bit tough so I have changed the recipe to reflect the more traditional method of mixing cookie dough.

White Chocolate Spice Cookies

2 cups flour
2/3 cup firmly packed light brown sugar
1 teaspoon ground ginger
¾ teaspoon freshly ground black pepper (make sure you have fresh pepper, the stuff from last year won’t produce the result you want)
½ teaspoon baking soda
½ teaspoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 cup butter, cubed, at room temperature
1 tablespoon water
1 teaspoon vanilla
1 teaspoon grated lemon peel
6 oz. high quality white chocolate, chopped (the cookies pictured above were decorated with melted Ghiradelli White Chocolate Chips)

  1. Combine flour, brown sugar, ginger, pepper, baking soda, cocoa, cinnamon, salt and allspice in a medium mixing bowl and set aside.
  2. In the bowl of an electric mixer beat softened butter for a minute or so.  Add in brown sugar and beat for an additional 3 minutes.
  3. In a small bowl, combine water, lemon peel, and vanilla.  Then add to the butter-sugar mixture and beat until combined.
  4. Slowly add flour-spice mixture to butter-sugar-lemon mixture. Beat with electric mixer until all the flour has been incorporated.
  5. Divine dough into three balls, then flatten into a disk. Wrap with plastic and refrigerate for an hour or so or until dough is firm enough to work with.
  6. Preheat oven to 325ºF and line cookie sheets with parchment paper.
  7. Roll dough into sheets approx 1/4 inch thick (use minimal amount of flour) and cut with cookie cutters.  Place on parchment lined cookie sheeets
  8. Bake at 325ºF for 15 minutes or until cookie is a pale brown color .  Remove cookies to rack to cool.
  9. Melt chopped white chocolate on 50% power in MW for 2 or 3 minutes.
  10. Dip each cookie into chocolate, covering 1/3 to 1/2 of the cookie.  When all cookies have been dipped.  Use a fork to flick remaining white chocolate over undipped portion of cookie.
  11. Chill to harden the white chocolate.
  12. Store cookies in an airtight container.  Can be frozen for longer storage.  Makes 5-7 dozen cookies, depending on the size of the cookie cutters used.

Thanks for stopping by my kitchen today! I hope you enjoy this cookie, it’s been one of my favorites for thirteen years now, so I heartily recommend it!

06 Dec 2010 Chocolate-Caramel-Coconut Bars

So sorry, so sorry. I’m a bit  behind on my Christmas Cookie postings.  Blame it on the drain!  There have been many, many men visiting me this last week.  Unfortunately, they are only interested in messing with my pipes and taking my money. Lots of my money went out the door with one man today, lots more went with another man last week, more will go tomorrow with a third man<sigh> and I still can’t use the sink, the dishwasher, or the washing machine.  What’s this got to do with Christmas cookies and posting recipes?  Not much, I guess.  My computer still works.  My fingers aren’t broken.  My Christmas spirit has suffered a bit, but not posting recipes for GREAT Christmas cookies is not helping.  So let’s get to it!

Coconut Bars are a new addition to my repertoire this year.  Over the past month or so I’ve spent a bit of time trying to cook my way through The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941-2009 by Gourmet Magazine.  I’ve liked a lot of the cookies, but I’ve been tempted to fiddle with each one of them.  Why?  I’m not sure.  Maybe I’m crazy.  Maybe I have too much free time.  Maybe I have serious gym avoidance issues (the latter is the closest to the truth)…

I loved the base of Gourmet’s Chocolate Coconut Squares on page 124 (which Gourmet declared the best cookie of 1997) , but simply hated the ganache topping they used.  It took a few tries, four or more, before I got a version I liked.  My version has Gourmet’s base, a caramel layer (from a Saltine Toffee Cookie recipe), and then some melted chocolate to “gild the lily” as my friend Louise is fond of saying.  It’s decadence.  Candy bar decadence. The recipe makes a 9 x 13 inch panful.  Cut the bars small, and you can feed the neighborhood! Bars will keep a week or more when covered and refrigerated.

Several of the taste testers asked for the recipe and that’s  ALWAYS a good sign!  So here it is, my recipe (inspired by Gourmet’s Chocolate Coconut Squares) for Chocolate-Caramel-Coconut Bars.  I’m thinking of calling them “Triple C Bars”… 🙂

Chocolate-Caramel-Coconut Bars

Bottom Layer

  • 20 whole graham crackers (one 4-portioned cracker counts as one whole cracker)
  • ¾ cup melted butter (1 ½ sticks)
  • ½ teaspoon salt
  • 10 oz. sweetened flaked coconut (about 4 cups)

Middle Layer

  • ½ cup butter
  • ½ cup dark brown sugar

Top Layer

  • 1 cup semi sweet chocolate chips (or approx 5 oz. chopped good quality chocolate)
  • ¼ cup sweetened flaked coconut (optional)
  1. Preheat oven to 350º. Line a 9 x 13 inch pan with baking parchment or foil.  Spray the paper with Pam or grease with a bit of softened butter.
  2. Place the graham crackers in a food processor, and pulse until the graham crackers are finely ground and no large chunks remain.
  3. Melt butter in the microwave, stir in salt, and then pour mixture over graham cracker crumbs in food processor.  Pulse a few times to blend.
  4. Remove buttered crumbs from food processor and add to flaked coconut.
  5. Press coconut mixture into the bottom of prepared pan.
  6. Bake base layer in preheated 350º oven for 15 minutes.
  7. About 5 minutes before coconut base layer is due to be taken out of oven, melt butter for caramel layer in a small saucepan. Stir in brown sugar. Stir to dissolve and then boil mixture for five minutes.  Remove from heat.
  8. Pour caramel layer over graham coconut base and then bake for an additional 5 minutes.
  9. Remove pan from oven and sprinkle chocolate chips or chopped chocolate over caramel.  Let sit for 5 minutes.
  10. Using an offset spatula, spread the now melted chocolate evenly over the caramel layer.  Sprinkle ¼ cup coconut over smoothed chocolate. Let bars sit to cool completely.  Place in refrigerator to speed up the hardening of the chocolate, if desired.
  11. When bars are completely cool, remove from pan with foil or parchment.  Remove foil or parchment from bars and then cut into desired size. I cut mine into 2-bite bars, about 1 ½ inches by ¾ inch.

OK, the Christmas spirit is creeping back!  We have the  makings of a nice cookie tray… Gingerbread Folk, Jam Pinwheels, Caramel Bars, Egg Nog Spritz and Chocolate-Caramel-Coconut Bars. Next up?  Tangerine Sugar Cookies! Thanks for stopping by my kitchen today. You cheered me up immensely!

01 Dec 2010 Gingerbread Cookies (with Royal Icing)

It’s December first, time to start the Twelve Days of Christmas Cookies posting.  I should be excited!  I should be baking!  My house should be filled with the smell of molasses, peppermint, gingerbread, chocolate, butterscotch, and so on!  My counters should have piles of freshly baked cookies on them!  My freezer should be ready to received tins of stacked cookies!  But, I’m, afraid, this is not the case…

On Sunday a pipe burst under my kitchen.  On Monday the fence guy noticed it.  On Tuesday the plumber said, “It’s bad. Call an excavation company.”  The excavation company and the insurance company will be here this afternoon.  I can’t use the sink.  The wall between my kitchen and garage is going to have to be knocked down.  The money I was going to spend on butter, sugar, vanilla and flour is now going to have to multiply and pay for pumps and plumbers and pipes, oh, MY. Not sure how many cookies I am going to get baked in the next twelve days, not sure how happy I am going to be over the next twelve days. This is SO not a good thing…

BUT! I did make a head start on my Twelve Days of Christmas Cookies special.  So…, with fingers crossed, let’s get started! And let’s hope we can finish 🙂  Ready, set, BAKE!

EVERY Christmas cookie plate needs an old fashioned Gingerbread cookie.  I have been using this recipe for years.  The cookie is sturdy, bakes flat and although it has a pronounced gingerbread taste, it’s not overwhelming; kids can decorate it without it breaking, and kids will eat it without complaining! I found this recipe in a small spiral bound Christmas Cookie cookbook back in the 1980s or 1990s.  My daughter just baked 12 dozen of these cookies for two Christmas parties she’s catering.  She’s making the cookies, and the kids will decorate with royal icing and assorted candies and then take them home to their families.

If you don’t have memories of decorating and eating Gingerbread cookies from your childhood, perhaps you’d like to create that memory for the children in your life.  Start with this recipe.  It’s a good one.  If you do have memories of decorating and eating gingerbread cookies, then do the happy dance! I’m sure you are going to start, or already have started, creating the same memories for the children in your life. Use this recipe, use the recipe that your grandmother used…, just get started!  It is, after all, the beginning of the Twelve Days of Christmas Cookies!

Save this recipe; it’s not just for Christmas.  Cut the dough into pumpkins, bats, ghosts and witches… It’s perfect for Halloween!  The same pumpkin cutter, along with leaves, pilgrims and turkeys, make it a good cookie for Thanksgiving, too.  And hearts, cupids, X’s and O’s, along with pink, red and white Royal Icing, make it a very good cookie for Valentine’s day <3

Gingerbread Cookies

1 cup sugar
1 cup butter
2 eggs
1 cup light molasses
2 tablespoons cider vinegar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
¼ teaspoon salt
4 ½ cups flour

  1. Cream butter and sugar together until light and fluffy–at least 5 minutes.
  2. Add eggs, one at a time, beating well after each addition.  Stir in molasses and vinegar.
  3. In another bowl stir ginger, cinnamon, baking soda and salt into flour.  Add flour mixture to butter mixture.  (Dough will be very soft)
  4. Divide dough into fourths, and place into a large Ziploc bag and place in freezer for an hour.  (I prefer to let the dough rest overnight in the refrigerator, because the dough is VERY firm, and difficult to roll when out of the freezer.) Dough can be made up to two days ahead.  When ready to bake proceed as below.
  5. Preheat oven to 350 degrees.
  6. Gently roll dough to ¼ inch thickness.  Cut into shapes. Re-roll scraps. This recipe will make a lot of cookies, but the number depends on the size of the cookie cutters used.  I think you’ll get at least 4 dozen 3 inch cookies out of this recipe.
  7. Bake in a preheated 350 degree oven for ten to twelve minutes.  Remove to racks to cool.
  8. Store baked cookies in an airtight container.

Royal Icing

3 Tablespoons meringue powder (available at Michael’s, specialty baking stores and many upscale grocery stores)
1/3 cup warm water (or more, add additional water 1 Tablespoon at a time)
4 ½ cups (1 pound) powdered sugar
1 teaspoon vanilla
½ teaspoon cream of tartar

  1. Beat ingredients together with an electric mixer.
  2. When combined increase speed to high and beat for seven to ten minutes.  Place in decorator bag with a decorator tip.
  3. Decorate cookies!
  4. There will be a lot of Royal Icing for this cookie recipe. (Almost double the amount you’ll need).  Gingerbread cookies look good with plain white Royal Icing, but icing can also be colored with paste food coloring.

Thanks for stopping by my kitchen today! Hopefully we’ll be able to meet back here SOON for some more baking!