Well. We had to call the yeti. So Bumble's currently keeping Santa away from the internet, which is probably good for everyone. We're not sure how long it's going to last, mostly because you try keeping the wifi password safe from someone who just knows things like naughty and nice, it's not easy, let me tell you.
But Mrs. Claus did let us use the credit card to get you some paid time for that adorable geek Fitz so you can use some of those icons Santa found you. Oh, and for Miles, too. She also made us cookies and we loved them so much we got the recipe so we can share it with you. Gingerbread, but not hard snaps, soft almost bread-y. The elves lost their shit.
Ingredients: 1st team 1 1/2 sticks of butter (room temp/soft but still solid) 1 2/3 c sugar 1 orange's worth of zest (The elves aren't big on orange so you can leave this out if you like) 2 eggs 1/2 c dark molasses (or regular molasses if you want a slightly lighter final product) 1 lemon's worth of juice (about a tablespoon - don't skip this one, it adds extra zing to the ginger)
Cream the butter and sugar together thoroughly. Add the eggs one at a time until they're combined. Add the rest.
2nd team 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon ground dry ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt (kosher or sea)
Mix the dry ingredients together until they're well combined. Mrs. Claus doesn't sift, but she says knock yourself out if you're so inclined, it may make adding it to the wet ingredients easier.
Speaking of that, add the wet ingredients in installments, making sure each one is well-integrated.
Divide the dough into two or three batches (depending on how much you want to work with at a time) and shape into rough disks. Wrap each disk in wax or parchment paper. Refrigerate for an hour or two. You want them COLD to roll them.
When you're ready to roll (sorry) flour the surface you're working on and roll out the dough. Be liberal with the flour, this stuff an be a little sticky. Roll to about 1/4 to 1/2 an inch. (We usually go 1/4 because we think it cooks more evenly.) Use your cutters to make shapes or use a cup to make rounds. Try and get as many as possible each pressing so you don't have to keep re-rolling.
Place on your cookie sheet, I'd recommend using parchment paper, leaving about 1/2 inch between. They won't spread too far as they bake.
Bake at 350 degrees for 8-10 minutes or until the edges just begin to darken. Remove from oven and place on a rack to cool. Decorate if so desired.
Makes around 5-6 doz cookies depending on how big you make the suckers.
Angel
But Mrs. Claus did let us use the credit card to get you some paid time for that adorable geek Fitz so you can use some of those icons Santa found you. Oh, and for Miles, too. She also made us cookies and we loved them so much we got the recipe so we can share it with you. Gingerbread, but not hard snaps, soft almost bread-y. The elves lost their shit.
Ingredients:
1st team
1 1/2 sticks of butter (room temp/soft but still solid)
1 2/3 c sugar
1 orange's worth of zest (The elves aren't big on orange so you can leave this out if you like)
2 eggs
1/2 c dark molasses (or regular molasses if you want a slightly lighter final product)
1 lemon's worth of juice (about a tablespoon - don't skip this one, it adds extra zing to the ginger)
Cream the butter and sugar together thoroughly. Add the eggs one at a time until they're combined. Add the rest.
2nd team
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt (kosher or sea)
Mix the dry ingredients together until they're well combined. Mrs. Claus doesn't sift, but she says knock yourself out if you're so inclined, it may make adding it to the wet ingredients easier.
Speaking of that, add the wet ingredients in installments, making sure each one is well-integrated.
Divide the dough into two or three batches (depending on how much you want to work with at a time) and shape into rough disks. Wrap each disk in wax or parchment paper. Refrigerate for an hour or two. You want them COLD to roll them.
When you're ready to roll (sorry) flour the surface you're working on and roll out the dough. Be liberal with the flour, this stuff an be a little sticky. Roll to about 1/4 to 1/2 an inch. (We usually go 1/4 because we think it cooks more evenly.) Use your cutters to make shapes or use a cup to make rounds. Try and get as many as possible each pressing so you don't have to keep re-rolling.
Place on your cookie sheet, I'd recommend using parchment paper, leaving about 1/2 inch between. They won't spread too far as they bake.
Bake at 350 degrees for 8-10 minutes or until the edges just begin to darken. Remove from oven and place on a rack to cool. Decorate if so desired.
Makes around 5-6 doz cookies depending on how big you make the suckers.