Frosted Honey Gingerbread Cookies
|1||cup unsalted butter, softened|
|¾||cup brown sugar|
|3 ½||cups flour|
|¾||teaspoon baking soda|
|2||teaspoons ground ginger|
|½||teaspoon freshly ground nutmeg|
|¼||teaspoon ground cloves|
In the large bowl of an electric mixer, cream the butter with the brown sugar until the mixture is light. Add the molasses, honey, and egg and beat well; set aside.
In a medium bowl, stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, cloves, and cardamom until well mixed. Using a large spoon, gradually stir the flour mixture into the butter mixture to form a soft dough.
Divide the cookie dough in half and wrap each half in plastic wrap, using the wrap to form two round flat discs. Chill the dough several hours or overnight until it is firm.
Preheat the oven to 375 degrees. Unwrap one round of cookie dough and place it on a floured pastry cloth or well-floured counter. Using a floured rolling pin, roll out the dough to ¼-inch thickness. Cut 3-inch round cookies with a cookie cutter or a glass and place them 2 inches apart on a lightly greased cookie sheet.
Bake the cookies 8 to 10 minutes in a preheated oven until they are firm and barely browned around the edges. Remove the cookies from the oven, set them aside 1 minute to cool, and transfer them to a wire rack to cool completely. When the cookies are cool, frost them with tinted frosting as desired.
|6||cups sifted confectioners sugar|
|6 to 7||tablespoons milk|
In a large bowl, whisk most of the milk into the confectioners sugar until the frosting is very smooth and thick, adding the remaining milk as needed to reach the proper consistency. Divide the frosting into several bowls and tint it as desired.
Using a knife or small offset spatula, frost the cookies and set them aside to dry completely. Store cookies in an airtight container with parchment or wax paper between each layer.
Recipe makes 3 ½ dozen 3 ¼-inch cookies.