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.