Thanksgiving is behind us, Black Friday has passed, and Christmas is less than a month away. It’s time to start thinking about baking Christmas cookies for family and friends. As always, I’m interested in whether our Webner House readers have any recipes they would be willing to share. I always try to add a few new cookies to the tried-and-true favorites that I enjoy baking year after year.
I got this recipe from the Martha Stewart website. Last year I made gingerbread stars dipped in white chocolate, and they were a big hit. This year, I think more gingerbread cookies may be in order, and the combination of gingerbread and lemon flavoring in this cookie sounds pretty tasty.
Gingerbread Trees with Lemon Icing
Ingredients for the cookies: 2 1/2 cups all-purpose flour (spooned and leveled); 1 teaspoon baking soda; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon cinnamon; 1 teaspoon coarse salt; 1 cup unsalted butter at room temperature; 3/4 cup granulated sugar; 1 large egg; 1/4 cup unsulfured molasses
Ingredients for the icing: 2 tablespoons fresh lemon juice; 1 1/3 cups confectioners’ sugar; Sanding or coarse sugar
In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour.
Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
To make icing, combine lemon juice and confectioners’ sugar in a small bowl and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar.