Organic Heirloom Einkorn Gingerbread Cookies
For the frosting:
1 cup of organic powdered sugar/1-2 tablespoons water and:
For yellow: Turmeric
For green: Dried spinach
For red: Powdered/dried rasperries
For blue: Gardenia (Maggies Naturals- GMO free)
3/4 cup packed dark brown sugar (Organic cane)
1 stick butter or margarine, softened (Organic butter – pasture fed is best)
2 large eggs (Organic – pasture fed is best)
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface (I used freshly ground heirloom)
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board (we used floured parchment paper) until about 1/8-inch thick.
Cut out with desired shaped cookie cutters.
You can re-roll the scraps. Using a spatula, transfer the cookies from the board to cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges.
Transfer to wire racks to cool.
The icing for our cookies.
The yellow is turmeric. The red is made from powdered freeze-dried raspberries. The green is made from powered freeze-dried spinach.
The base is just water and powdered sugar.
Believe it or not, the icing tastes great.
I bring my cookies to family parties and they go quick. To make the icing, combine the confectioners’ sugar, water, and food color.
Use a pastry bag to distribute the icing.
We used unreal candies to decorate: Unreal Candy
I adapted this recipe from: