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Thursday, March 25,2010

Gingerbread Star Cookies

By Danette Randall

 

Just a spoon full of sugar makes my desserts taste sweet. OK, “helps the medicine go down” is actually the way that tune rolls, but adding my own lyrics makes me feel oh-so-creative and musician-y.

 

I know sugar-making-a-desserttaste-sweet is really taking a creative lyric leap. I’m sure the Mary Poppins composer will be knocking down my door. Speaking of Mary Poppins, this week’s dessert is Gingerbread Star Cookies. They are the treats that inspire the song “Supercalifragilisticexpialidocious” in the musical version of the show. I’m not sure there is a more recognizable song from a production than this one, and just like gingerbread cookies, you can’t help but smile when hearing the tune or catching a whiff of the freshly baked treat.

These gingerbread star cookies bring along with them a magical power — this according to Mrs. Corry, who runs the sweet shop in Mary Poppins, and I don’t question any kind of magical, mystical powers. I would rather believe than not.

So not only am I providing you with delectable goodies, I also am providing the opportunity for supercalifragilisticexpialidocious to mysteriously fill your soul and have you singing and dancing all the live-long day, I know it worked on me. Of course, it might be the Jagermeister I drank while baking the Gingerbread Star Cookies … magical indeed. Just a spoon full of Jager helps the medicine go down.

Go check out the production for yourself, it is playing at the Buell Theatre until April 4. MP (that’s what I call her) flies — she flies! And that’s not the Jager talking.

Now, follow the directions, put some love into it and invite me over when it’s done.

“Now, put some love into it, and invite me over when it’s done.”

Gingerbread Star Cookies

3 1/4 cups flour
1/2 tsp. baking soda
pinch of salt
2 tsp. ginger
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 cup unsalted softened butter
3/4 cup brown sugar (I used dark,
light works fine)
1 egg (lightly beaten)
2/3 cup molasses
granulated sugar for topping

In medium bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Set aside. In large bowl, cream together butter and brown sugar, stir in lightly beaten egg. Add in molasses and mix well. Stir in flour mixture until well combined.

Separate dough in half, cover each half up in Saran wrap. Place in refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly spray sheet with Pam. Lightly flour your counter and roll out each disc, one at a time, about 1/4 inch thick, with floured rolling pin. Use star cookie cutter or cookie cutter of your choice. Sprinkle each cookie with granulated sugar and place cookie onto prepared baking sheet. Bake for 9-11 minutes until edges are just starting to brown. Take out and place on cooling rack. Enjoy!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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