Saturday, November 12, 2011


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


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.

Sharing with

sweet-as-sugar Friday



Featured by Joy at  joyofdesserts


  1. Andi look absolutely beautiful! gloria

  2. These are so adorable!!! Love it and it puts me in the mood to make some..LOL
    Thank you so much for linking them up at Foodie Friday today!! Hope you have a great weekend!!

  3. Pecan Gingerbread - what an awesome combination. It is perfect for the Fall season and the holidays.

    Please stop by.

  4. Your gingerbread men turned out so adorable! I simply love anything with a ginger base and the pecans sound like a wonderful addition.

  5. Your cookies look wonderful. I like the addition of pecan to the traditional recipe. Thanks for sharing this with the hearth and Soul Hop.

  6. I love the addition of pecans to your gingerbread recipe - I am sure it adds a wonderful flavour. Thank you for sharing your cute and tasty gingerbread men with the Hearth and Soul hop.

  7. We love gingerbread cookies at our house too, Andi, and I featured your recipe in today's Dessert Recipe Linky Party. Wishing you a great week and a Happy Thanksgiving!

  8. Hi Andi!

    Those cookies look so good! In the past I probably would have eaten every one because I LOVE pecans. They are my favorite nut, and they sound so unusual for gingerbread that I bet the really yummy. Sadly I have a pecan allergy now, but I bet they would be good with walnuts too. That's what I substitute for pecans now.

    Thank you for linking to my party. I saw your message on my blog and just wanted you to know you linked up correctly. Thanks for that too! Have a great night!

  9. What a great recipe! What fun to make AND eat! Happy holidays! ♥

  10. This recipe sounds yummy! =) Happy Holidays!