HERE and HERE, I present to you:
Rabbit in the Moon cookies.
Aka gingerbread cookies with vanilla glaze.
Aka I was too lazy to attempt the moon cake recipe in the book I profiled yesterday.
the book said it was also ok to make these cookies, so I did.
And they were very nice INDEED. Julia loved them with and without the glaze.
(note: we made crescent moon shapes, full moon shapes, stars, and leaf shapes)
RABBIT IN THE MOON COOKIES
1 and 3/4 cups all purpose flour
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened to room temp
1/2 cup light brown sugar, firmly packed
1/4 cup molasses
1 large egg, separated. (i just threw the whole egg in. the recipe calls for the yolk in the batter and the white brushed on top of the unbaked cookies. i saw this as a needless extra step, so I omitted it and used a whole egg in the batter.)
1 and 1/2 cups confectioners' sugar (i only used 1 cup)
2 to 2 and 1/2 tablespoons milk or water
1/2 teaspoon vanilla extract
Mix together the flour, spices, and baking soda, set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add the molasses and the egg and mix well. Gradually add the flour mix and mix to a rough dough. Wrap dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
Preheat oven to 375 degrees. Lightly butter two baking sheets. Cut dough in half and either roll out dough on a floured surface with a rolling pin, or roll out between 2 sheets of waxed paper, to about 1/4 inch thickness. (Mine tore all over the place because I let it sit out too long, so I just smushed it out flat in places with my hand.)
Lift up the top sheet of wax paper, if using, and using a circular cookie cutter or a glass, cut out circles and half moon shapes from the dough. Using a spatula or your hands, transfer to the prepared baking sheets. (if dough gets too soft, return to fridge to chill up briefly.)
Press scraps together and chill, while you roll out the 2nd half of dough. Reroll the scraps and continue making cookie shapes until dough is used up.
Bake cookies for 9-12 minutes. Transfer to wire racks to cool.
Prepare frosting by mixing all the frosting ingredients with a wooden spoon. Spread on cookies with a spoon (that's what we did) or if you use that extra half cup of sugar and have a thicker consistency, you could pipe on using a pastry bag.
ENJOY YOUR COOKIES!