Capture these delicate symbols of winter's beauty in dough, and share them with your wedding guests. Gingerbread cookies, piped with royal icing and highlighted with sugar and nonpareils, are perfect snacks for the post-reception ride home or the day after the wedding.
- Yield: Makes 18
Photography: Wende LLT. Webber
Source: Martha Stewart Weddings, Winter 2002
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 pound (2 sticks) unsalted butter
- 1 cup packed dark-brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground black pepper
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 cup unsulfured molasses
- Royal Icing
- Sanding sugar
In large bowl, sift together flour, baking soda, and baking powder. Set aside.
In an electric mixer, cream butter and brown sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; mix on low. Divide dough into thirds; wrap in plastic. Chill 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment. On a floured work surface, roll dough 1/8 inch thick. Cut into snowflake shapes. Transfer to prepared baking sheets, and refrigerate until firm, 15 minutes. Bake for 12 to 15 minutes, or until crisp but not darkened. Let cookies cool on wire racks, then decorate with royal icing, sugar, and dragees.