PECAN GINGERBREAD COOKIES

And the cookie Monster say "C" for cookie.  And yes, another cookie. I will be baking my way thru cookie lane.  This recipe may take a back seat to the original molasses cookies, sorry grammie K. Just seeing  and smelling gingerbread men baking reminds us all of Christmas.  Hint of molasses, just the right amount of spices.  I don't think anyone would be  disappointed in this recipe.  I made the dough the night before so the dough was very cold, easy to work with.  The aroma of these cookie is delightful ...........Happy Baking, Andi    

Pecan Gingerbread Cookies

Christmas Cooking Southern Style
Special Issue 2011 Taste of the South

1/2 cup unsalted butter, softened
1/4 cup shortening
3/4 cups firmly packed Light brown sugar
3 Tbsp molasses
1 large egg
2 3/4 cups ap flour
1 tsp baking soda
2 tsp pumpkin-pie spice
1 1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup plus 2 Tbsp finely ground pecans

Icing:

2 Tbsp of cold water
1 Tbsp plus 1 1/2 tsp meringue powder available at ac moore
1 1/2 cups confectioners' sugar
The dough needs to be refrigerator for at least 2 hours.

1. In a medium size bowl add the flour, soda, pumpkin-pie spice, ginger, salt and pepper. Use whisk and mix this all together. Set aside.

2. In mixing bowl of stand mixer, add the butter, shortening and mix scraping bowl when needed til light and fluffy. Add the brown sugar and mix well. Add the egg and molasses and continue to mix. Add the flour mixture gradually till all is mixed. If dough is too stiff mix remaining in by hand. Add the finely ground pecans.

3. Divide the dough in 2 pieces and wrap in plastic wrap forming a disk and chill for at least 2 hours.
Allow dough to sit at room temp for about 10-15 minutes before starting to roll.

4. Lightly flour your pasty board and roll the disk to 1/8 to 1/4 inch thick. Using cookie cutter cut out the desired shapes. Place on parchment lined rimmed baking sheets and bake for about 8-10 minutes. (will vary depending on thickness)

5. Cool on baking pan for a few minutes then remove to cooling rack.

To make the icing:

In a small bowl combine the cold water and the meringue powder. Whisk this together until frothy. Add the powdered sugar and mix with your hand mixer. Adding more cold water just a little at a time if needed. Fill a pasty bag using a small writing tip and decorate as desired. This icing is thick and dries fast.


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