Chocolate Gingerbread Snow Angels

(from Lucianolinda’s recipe box)

This recipe calls for templates you can get from womansday.com/templates or you can just use the ginger bread cookie cutters you already have.

Source: Woman's Day mag.

Prep time: 160 minutes
Cook time: 70 minutes

Categories: Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 1/2 tsp. ground ginger
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. baking powder
  • 1/4 tsp. Kosher salt
  • 3/4 cup (1 1/2 stick) unsalted butter, at room
  • temperature
  • 3/4 cup sugar
  • 1 large egg
  • 2 tsp. pure vanilla extract
  • Royal Icing
  • Gel Paste food colors
  • White sanding sugar
  • Confectioners sugar, for serving
  • Snow angel cookie templates

Directions

  1. In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, baking powder and salt.

  2. using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.

  3. Shape the dough into four 1-inch thick disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Refrigerate until firm.

  4. Using the templates as a guide, cut the cookie dough and refrigerate until firm (chilled dough helps transfer the cookies to baking sheet.) Reroll, chill and cut the scraps. heat oven to 350 degrees. Line baking sheets with parchment.

  5. Place the cookies on the prepared sheets. Bake, rotating the position of pans halfway through, until cookies are set, 10 to 12 minutes. Let cool on the sheet for 3 minutes, then transfer to wire rack to cool completely.

  6. While the cookies are cooling, make the royal icing. Separate into bowls and tint different colors. Transfer 1/3 of each color to separate pastry bags fitted with fine tips. Use a few drops of water to thin the icing remaining in the bowls for flooding and pace in separate resealable plastic bags; snip off the corners.

  7. using the thicker icing, outline clothes on each cookie, then fill using the thinner flooding icing. Let dry between colors (for a sparkly finish, sprinkle with sanding sugar while icing is wet.)

  8. If desired, dust a platter with a thick layer of confectioners sugar. Place decorated cookies on the sugar, pressing and twisting to make angel shapes in the “snow”.

  9. makes 32 cookies

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