Monday, December 18, 2017

RECIPE: Gingerbread Not Gingerbread

Let's face it, Christmas is 70% food. We plan food, we buy food, we gift food, we consume food. Christmas Cookies have practically been made into it's very own food group.

Every November I sit down with my recipe book and write out my family's favourites: fudge, whipped shortbread, mini cheesecakes, magic bars, chocolate truffles etc. I write down all the ingredients needed using tally marks to let me know quantities. Then I hit the grocery store in one single shop. I do this so I can just make something whenever I have a hankering and I never need to worry about whether I have everything I need. Sometimes if I am really on the ball, I make everything over a week or two in November/early December and put it all in the freezer. Whenever a child or husband of mine comes home and tells me about a last minute potluck or last minute teacher gift I break out the cookies. I may not be domestically inclined the rest of the year, but damn when it comes to Christmas cookies I am freakin' Martha Stewart.

Today, I am sharing my secret Gingerbread Not Gingerbread Christmas Cookie recipe.

What is Gingerbread Not Gingerbread, you ask? Well, as traditional as I am, the one tradition I don't like at Christmas is gingerbread. I've tried countless recipes and the verdict is always the same. Bleech. However, I do like the look of gingerbread on my cookie plates and baskets. So I came up with a cut out cookie recipe that looks like gingerbread and can be iced like gingerbread but is actually CHOCOLATE. Perfect.

So here it is...


I cup of Butter, softened
1 cup of sugar
1/2 cup of packed brown sugar
1 egg
1 tsp vanilla
2  & 3/4 cups of flour
1/2 cup of cocoa
1 tsp baking soda

icing and sprinkles to decorate

This is how you put it together.

In a large bowl or stand mixer, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

In a separate bowl combine flour, cocoa and baking powder. Slowly add to large/mixer bowl and stir.

It looks like this.  

You can cover and refrigerate or you can use right away.

Roll out on a floured surface and cut into desired shapes. Bake at 375 degrees F for 7-9 minutes.

That's it. It makes a ton of little ones or a number of larger ones. Heehee. No exact numbers as it all depends how thinly you roll them out. This recipe can also be used at Halloween  to make skeleton cookies!! So cool.

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