Tuesday, December 21, 2010

Ginger Spice Christmakkah Cookies

I put these bad boys in my holiday cookie assortment boxes, which got sent out to a select few people who have generally made my life in Korea easier or better.

Assortments included some combination of cookies I baked in the last week, namely Shortbread Hearts, Bananoffee Thumbprints, Colored Sugar Rounds, Cinnamon Pinwheels, Lemon Pound Cake, Chocolate Biscotti, Almond Biscotti, mini Crushed Almond Thins, Lime-Glazed Shortbread Squares, and Ginger Spice Christmakkah Stars.

Here's the recipe for the last one:

  • Star of David cookie cutter (available, apparently, at major Korean grocery stores)
  • Oven
  • Baking sheet
  • Parchment paper/silicone baking sheet
  • Rolling pin (optional)

  • 2 cups flour
  • 1/4 tsp salt
  • 1/2 egg (scramble in a cup and pour in half?)
  • 1 cup (2 sticks) room-temperature butter
  • 1/2 cup powdered sugar
  • 2 tsp vanilla
  • 1 tbsp fresh grated ginger
  • 2 tsp cinnamon
  • 1 tsp nutmeg

1. Beat butter with electric hand mixer for about 2 minutes. Add sugar and beat for another 2 minutes.
2. Add vanilla. Gradually add flour. You might want to switch to a rubber spatula or big wooden spoon.
3. Flatten dough out on parchment paper, cover with another piece of parchment paper. Chill in the fridge for 40 mins-1 hour
4. Take about half the dough out of the fridge, and roll out to 1/4" - 1/8" thick. Cut shapes. Lay on parchment-lined tray, chill in fridge for about 15 minutes.
5. Bake at 180C/350F for 8 minutes.

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