Gingerbread Cookies with Colored Icing
- For the dough
- 9 ounces honey
- 9 ounces brown sugar
- 6 ounces butter
- 3 ½ ounces ground almonds
- 14 ounces Pastry flour
- 1 teaspoon cinnamon
- 2 teaspoons Gingerbread spice
- 1 tablespoon Cocoa
- 1 egg
- 1 teaspoon baking soda
- 2 tablespoons water
For the dough: Add honey with sugar and butter in a pot. While stirring, heat until sugar has dissolved. Remove from heat, transfer contents to a large bowl and let cool.
Add almonds, 14 ounces flour, the spices, and egg to the honey mixture. Mix ingredients with the dough hook of a mixer and knead thoroughly.
In a cup mix baking soda with rum or water until it is completely dissolved. Then add to the dough and knead. Knead dough at highest speed until it shines and is no longer sticky. If dough is too soft and sticky, add more flour. It should be firm and pliable.
Cover bowl with plastic wrap or take out the dough and wrap tightly in foil. It is best to leave it overnight, or at least 4 hours, in the refrigerator.
Preheat oven to 350°F. Grease baking sheet or line with parchment paper.
Divide dough into portions and roll out approximately 1/4 inch thick on a lightly floured board. Cut out Christmas trees and deer using a template or cookie cutter.
Lay gingerbread on the baking sheet. Place in the oven and bake about 18 minutes. Carefully remove from the sheet because the gingerbread are still very soft. Place on a wire rack and leave to cool.
Combine powdered sugar with enough lemon juice until smooth, to create a thick icing. Divide icing into thirds and color 1/3 red, 1/3 green, and rest left white.
Brush trees and deer with colored icing and trace with the white icing. Sprinkle with some sugar, allow to dry, and serve.