It’s holiday season again. Chances are for the next couple months you will be stuck in a merry go round of people you don’t want to talk to. Co-worker parties, distant relatives, that one racist uncle, the list goes on. We in the insomniac have a solution for you to keep the talking to a minimum. Gingerbread cookies along with booze-filled frosting made with Black Button’s Bespoke Bourbon cream. A batch of these will keep your distant relatives too busy to talk about who they voted for.
To be honest, I am not the best at baking. Dough has never been my forte. This gingerbread cookie recipe is simple enough even for my Cro-Magnon brain. Do not let this long list of ingredients scare you away. Most of the ingredients are inexpensive and versatile for other recipes.
For The Cookies:
6 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Ground Ginger
1 Teaspoon Nutmeg
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 cup Shortening
1 Cup Molasses
1 Cup Brown Sugar
1/2 Cup Water
1 teaspoon vanilla extract
For The Frosting:
8 Oz Cream Cheese
4 Tablespoons Butter
3 Cups Powdered Sugar
4 Tablespoons Bespoke Bourbon Cream from Black Button Distillery.
1. Grab yourself a medium bowl. Whisk together the shortening, molasses, water, egg, vanilla, and brown sugar until smooth.
2. Sift together the flour, baking soda, ginger, nutmeg, cloves, and cinnamon. SLOWLY stir this mixture into the other bowl. Fight the urge to pour the entire mixture and muscle it. You will make yourself miserable. We are creating holiday memories here. Take your time.
3. Once mixed separate the dough into three pieces. Pat down each piece to about an inch thickness and wrap in plastic wrap. Refrigerate for at least three hours. Keeping the dough in the fridge overnight is best.
4. Throw a little flour on your work space and grab a rolling pin. Roll each of the three sections down to about 1/4 inch. Grab whatever offensive cookie cutters you bought on Etsy and get to work.
5. Preheat the oven to 350. place each cookie about 1 inch apart from each other on a non-greased baking sheet. bake for about 12 minutes. The cookies should look dry but still be soft to the touch. Let cool then frost.
In a medium bowl whisk the cream cheese, butter, and bourbon. Add the powdered sugar in bit by bit until smooth. Again do not try to muscle it together when mixing. Slow and steady.
Use the frosting as soon as you finish making it. It will start to harden if you let it sit. If you must store it, plan on bringing it back to room temp before frosting your cookies.