I can’t believe that Christmas is just around the corner! Can you?! This year went by so crazy fast, at least for me… On the positive note I finally finished my second master, so now I have more time for baking, blogging, styling, and photography! Yay! So here I’m… writing my first post on ‘Baking with Anastasia”. So exciting!
If you follow me on Instagram, you probably know that I had another blog (toetjeaddicted). So why did I decide to start this one? First of all, I wanted to change the platform (from blogger to wordpress). Second, I wanted to change the name to more understandable for all international readers, because if you are not Dutch you probably don’t know that “toetje” means “dessert” and then “toetjeaddicted” makes no sense to you 🙂 So what do you think, guys? Do you like the new name better? I really hope so, because I don’t want to change it 🙂 Let’s the baking with Anastasia begin! And I hope that 2017 will be a really productive year for this blog! So many baking plans, so many delicious recipes in my head, and I can’t wait to share them with you!
I was actually going to start this blog with a different recipe, but as I mentioned already, Christmas is just around the corner, so let’s start with Christmas cookies first! Anyways Christmas season is way too short to fit in all the delicious goodies that I want to bake! So … cookies first!
Gingerbread Christmas cookies
Makes about 50 cookies
450g all purpose flour
1. Sift the flour, baking soda and powder, spices, and salt into a bowl. Set aside.
2. In a mixer bowl combine butter & sugar together and beat until light and fluffy. Add the egg & molasses and beat until well combined.
3. Gradually add the flour, mixing the dough on low speed for 3-5 minutes. Remove the dough from the mixer, divide in 2 equal pieces, shape them into disks, and wrap in plastic wrap. Refrigerate overnight or at least 2 hours.
4. Preheat the oven to 160 C (320 F).
5. Line baking sheets with baking parchment. Roll out the dough on a lightly floured surface to a thickness of 6 mm (1/4 inch). Using a cutter cut out as many cookies as possible. Gather the scraps together and re-roll out the leftover dough. Cut out more cookies. Place the cookies carefully on the prepared baking sheets, about 2.5 cm (1 inch) apart. Refrigerate for 20 minutes.
7. Bake the cookies for 12 to 15 minutes. The time will depend on the size of your cookies. Check the cookies every other minute as they can be overbaked easily.
8. Leave the cookies to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack and let them cool completely before decorating.
9. For the icing mix all the ingredients with a fork together. Stir until smooth & shiny. The icing should be thick, but soft enough to spread into a smooth surface when you apply it. If the icing is too thick, add a little bit more milk (1/4 tsp at a time), but don’t overdo it! Remember, it’s easier to work with the thicker icing, and then add a little bit milk to get the right consistency.
10. Transfer the icing into a piping bag and cut off a very small piece of the tip to create an icing bag (you can also use a piping tip like this). Decorate the gingerbread cookies as desired. Let the icing dry completely.
On the last picture you can also spy the cookies with jam… “Where is the recipe?” you may ask. No worries, the recipe will follow tomorrow 🙂 They look like traditional linzer cookies, but in fact they include a really interesting ingredient, so stay tuned! And see you tomorrow on Baking with Anastasia!
P.S. If you will bake these cookies, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and use the hashtag #bakingwithanastasia! I would love to see your creations!