Bernocco, Isabella 3167 Elective Per

 Introduction  Recipe  Dough slide 5  Cutting the dough  Royal frosting recipe  Pictures of tools needed  Flooding frosting  Step one of flooding  Step 2  Picture of cookie  Decorating the cookies  Picture of cookie  Slide 3  Slide 4  Slide 5  Slide 6  Slide 7  Slide 8  Slide 9  Slide 10  Slide 11  Slide 12  Slide 13  Slide 14

My passion is baking gingerbread cookies. In 2010 I became interested in baking when I learned from my mother that you could eat your mistakes. I was influenced by my mother in baking. She prefers to cook treats instead of always cooking dinner. We started out making Christmas cookies and they were such a big hit that we were asked from that year on to make our cookies. My job was to do the sanding sugar and place the silver balls on the snowflake cookie. It was work that needed to be done with small fingers. If a cookie ever broke it was also my job to eat the mistake. It was a difficult task but I rose above and ate them all.

 5 cups flour 1 tsp cloves  1 tsp. baking soda 1 cup butter, room temp.  ¾ tsp. salt 2 eggs  3 tsp. ginger 1 cup molasses  2 tsp. cinnamon 1 cup sugar 1. Sift flour, soda, salt and spices together in a medium bowl. Set aside 2. Using mixer, cream butter and sugar until light and fluffy 3. Add eggs one at a time until combined 4. Add molasses and mix until combined 5. Gradually add in the flour mixture, mix until combined and a dough forms 6. Divide dough into 4 sections and shape each into a flatten disc. 7. Wrap each disc in plastic wrap and refrigerate overnight 8. When ready to bake preheat oven to Roll out each disc on a floured mat 10. Cut out the shapes and place on a cookie sheet covered with parchment paper 11. Use excess dough to reroll and repeat the step above 12. Bake for 8-10 minutes cool on cooling rack

This is what your dough should look like.

After you roll out the dough you can start to cut out the shape you want. When placing the cookie cutter on the dough try to make them close, but not too close where one may overlap another cookie.

 3 cups of confectioners sugar  3 tablespoons of meringue powder  3 tablespoons of water  Mix for 5-8 minutes  If you would like to change the thickness of the frosting, just change the amount of water you add. If you want it thicker, then add less. If you want it thinner, then add more.

Meringue powder Piping bag Tip and coupler pearls Sanding sugar

 Royal icing  A #3 piping tip  A coupler  Rubber bands, used to tie the end of the bag closed  A few toothpicks

 After you have prepared your piping bag (attached tip and coupler, filled with icing, and tied off), grab your cookie and begin by outlining your cookie’s shape. The cookie I have here is a snowflake shape. Make sure to keep your bag at a 90 degree angle to prevent the icing from overflowing.

 With swift, fluid motions fill the cookie with a slightly thick layer of frosting. Continue until you cover the entire cookie.  Once you have completely frosted the cookie, take your toothpick and pop any visible air bubbles. Shaking it slightly will also help.

 Adding final touches make the cookies look elegant.  After the snowflake cookie that has been flooded and dried it is time to add details  Outline on the cookie with a number #2 tip designs. Looking at internet photos for inspiration helps. While frosting is still wet sprinkle sanding sugar and add silver balls.