December 20, 2010

Christmas Mittens

Ususally I try to make several different shaped cookies but this year I decided to just make
This made me much less frantic & was so much easier.
I used Martha Stewart's recipe for Gingerbread cookie dough (recipe below)

I started by making my royal icing the night before so it would settle and air bubbles would dissapate.
I picked my colors & mixed my royal icing in small solo cups..
Colors by Americolor:  Super Red, Electric Green, Turquoise & Ivory

Once mixed, I covered each with syran wrap, and then stored them in ziploc bags to store in the
refridgerator overnight.

Thinning my icing to about 7 seconds... add small amounts of water, mix and then drop some into the cup & count to 7... and it should disapper. Some say 10, but for me..7 is my magic number

Next the icing went into my Kuhn Rikon bottles. The taller bottle =  not so good for royal icing
the plastic is thicker so it's harder to squeeze. Hopefully Santa will bring me a few more of the squishy bottles (pretty please Santa...I've been a good girl)
cookies outlined

Flooding the cookies

All done

One thing that helped this year was I drew out a plan before I started so I knew what I wanted to do and didn't have to think too much.  Then I divided my cookies on to 4 cookie sheets & went to work on them.


Makes 16 cookies 7" cookies
  • 6 cups all-purpose flour, plus more for work surface
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (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 pepper
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 1 cup unsulfured molasses
  • Royal Icing
  • Fine sanding sugar, for sprinkling


  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
  4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
  5. Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

Merry Christmas!



Whitney & McKayla said...

I ordered these bottles for my daughter to decorate cookies with me and I've basically taken them over. I love them. said...

I love them too. Did you have any trouble with the taller bottle? it seemed to stress my hand squeezing it.

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