Saturday, December 28, 2013

Disney Parks Gingerbread Cookies DIY

I know Christmas has come and gone, but we celebrate all the way through New Years. And I wanted to share this incredible gingerbread recipe for all you Disney lovers out there. This comes from our vintage Disney cookbook, Mickey's Gourmet Cookbook. It's the same thing you'll find at the Monorail Cafe in the Disneyland Hotel (is that place still around? -- I'm no expert on Disneyland!), and the Candy Cauldron in Downtown Disney.

If you've never made gingerbread cookies, I will start by saying, this is a process! The dough can be made ahead and refrigerated for up to a week. And this dough is stiff. It takes some real muscle to roll it out! But the payoff is TOTALLY worth it. Here is the recipe for the cookies and the icing. They are good without the icing; they are incredible with it! And if you don't have a pastry bag and tip for the icing, don't fret. Just put it in a ziplock bag and snip a hole in the corner of the bag as demonstrated here.

Until next time, may all your holidays be filled with fairy dust!

Gingerbread Mickey
yield: approx. 3 dozen cookies

1/4 C unsalted butter
1/2 C brown sugar
1/2 C dark molasses
3 1/2 C all-purpose flour
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
3 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cardamom
1/2 C water

In a lage mixing bowl, cream butter and brown sugar. Add dark molasses and blend until completely absorbed.
Sift all dry ingredients together and add to butter mixture in thirds, alternating with water. Blend completely. (I added at least 2 tablespoons more of water and I think I could have even added more. the dough did not want to hold together.)
Store dough, wrapped in plastic, in refrigerator until well chilled.
Preheat oven to 350 degrees F.
Grease cookie sheet (or use Silpat mats)
Roll dough on a lightly floured surface and cut into desired shapes.
Bake on cookie sheet for 8-10 minutes, depending on size. Cool on a wire rack.
Cookies can be decorated before baking with nuts and candies, or when cool with royal icing.

Royal Icing

1 pinch (1/8 tsp) cream of tartar
2 egg whites
3 1/2 C powdered sugar, sifted

Add cream of tarter to egg whites. Beat egg whites in a small bowl with electric mixer at high speed until whites hold a soft peak. Reduce speed and gradually add sifted powdered sugar. Continue to whip frosting until a smooth, spreadable consistency is reached.
At this point, frosting can be separated into small bowls and colored with food coloring, as desired. Frosting will become very hard when dry.

Note: before preparation of frosting, make sure all utensils are free of any grease or oil and egg whites are free of any yolk. Egg whites will not whip if mixed with any type of oil or fat.

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