So, you’re probably not going to make Groundhog’s Day cookies. I would think it was really cool if you did, but I’d say 99% of the population of the US (minus the town of Punxatawney) probably doesn’t celebrate Groundhog’s Day. However, if you are, I think my alteration of the Joy of Cooking’s gingerbread recipe is easier to work with (and tastier, but that is purely my opinion). This is Little Girl’s favorite cookie recipe, especially when topped with a lemon glaze.
When you're little, Christmas is just too far away. Celebrate even the most trivial holiday with cookies.
Glaze: 1 part citrus juice to 5 parts powdered sugar, mixed until the sugar is dissolved and it is the consistency of V8 Juice. Add a splash of vanilla extract if you have the good stuff sitting around (NOT imitation. Throw that in the trash right now!).
Gingerbread Cookies
2 1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp cloves
1 stick butter
1/2 c brown sugar
1/2 c molasses
Preheat oven to 375. Cover your pans in parchment paper, because it makes life that much easier. Whisk together flour, salt, baking soda and spices in the bowl you intend on mixing everything in. (This recipe tastes “spicier” than the original and we like it that way…use 1/2 tsp of each if you’re not a fan). One year making Christmas cookies I managed to cause a handheld mixer to start smoking while mixing gingerbread dough, so I would suggest using a stand mixer if you have one. Or someone with a spoon and massive biceps. Melt the butter with the brown sugar and molasses in a small pot on the stove over medium-low heat, stirring constantly until the sugar is dissolved. Turn off heat and pour hot butter mixture into bowl, scraping the sides until there isn’t much left for your assistant to pillage. Mix until the dough pulls away from the side of the bowl. While still warm, knead the dough a bit until it is pliable and roll it out (1/4 inch for a semi-soft cookie). Use your favorite cookie cutters or shape it how you want it and bake for 5-10 minutes, (depending on the size and shape of the cookie), until set and slightly darker around the edges.
For the face:
glaze
chocolate chips
raisins
white frosting (1 Tbsp butter, 1/3 c powdered sugar, small splash of milk mixed together. Add more powdered sugar to make it thicker, more milk to make it thinner)
Glaze cookies by pouring a tablespoon full of glaze and spreading it around while the cookies are still warm. Add chocolate chips for eyes, raisins for a nose (multiple raisins in a clump make a nice big groundhog-like nose). Using a sandwich bag with a 1/8 inch corner cut out, pipe teeth and ear hair on with white frosting. Ta-da, you just made Groundhog Cookies!
No Telly, No Trouble 