Friday, December 18, 2009

Chocolate-Gingerbread Cookies

I like gingerbread cookies. I do. They're not my favorite. But I like them. And I really liked this variation on gingerbread. The chocolate isn't overwhelming, it just adds a depth to the flavor. And I like that. I'm not ready to say I'll never make another traditional gingerbread cookie, but it's good to have this alternate in my arsenal. That said, I am not a fan of the rolled cookie. Drop cookies I can handle. Rolled cookies are just so high maintenance.

It's really a commitment. Once you start you have to stay the course and make it all the way through decorating. You can't just leaved a rolled cookie plain. And THAT having been said, it just may be worth the commitment to see this running gingerbread boy. He always makes me smile.

And look! I can finally share a BAKED recipe with you. Here's the link. Of course, mine aren't nearly as pretty as theirs. And I didn't try the mascarpone filling. Maybe next year. I did have a little trouble with the dough remains being crumbly when I tried to roll it out again for more cookies. Maybe I'm a victim of my altitude? It's certainly possible.

I bought these handy icing tools a while back but haven't had occasion to use them until now.

I thought I was buying them for my kids so they could help with icing cookies and cupcakes. Which is true. But it turns out I was also buying them for me. No more pastry-bag-claw! If you've ever held a pastry bag while you iced mountains of cookies or cupcakes, you know what I'm talking about.

My own personal cookie-decorating elves.

TGIP Rating--Chocolate-Gingerbread Cookies--KEEPER

Next up: For Christmas, I'm making BAKED's version of a Bûche de Noël--a Chocolate-Malt Stump de Noël. Wish me luck. I'll need it.

1 comment:

Bill said...

I don't get pastry bag claw, but I always have the bag ooze out the back end. No amount of twisting and pinching has prevented it.