Friends of ours held their annual cookie exchange party this afternoon. I love going to this because we come home with so much variety! This week we are all supposed to email the hostess with our recipes. This excites me, because there were some really yummy cookies in the mix!! So, as soon as the recipes come through, I'll share our family's favorites with you.
But to start off the cookie recipe posts, here is a real winner that I made for the party. It came in last year's Sunset Magazine (December 2006 issue). What I love about it is that it was an easy dough to make and work with. The Pampered Chef cookie medium cookie scoop made perfectly round cookies. And the frosting was so quick and easy.
Frosted Ginger Cookies
Slowly mix in dry ingredients with wet ones, and blend well.
In a ziplock bag, mix together:
1-2 TB water
Mix until the icing is lump free and will drizzle easily. If it's too thick, add a little more water...just a few drops at a time. Arrange all your cookies out in one area (works best if you can do them all at once!) Cut a tiny corner off at the bottom of the bag and start drizzling the icing all over the cookies.
They take about 30-40 minutes for the icing to dry (the time really depends on how thick the icing is).
Yield: Makes 40 cookies*
What I love about these cookies is that they taste and look great. We'll be making them again next year.
*Though the original recipe says the recipe makes 40 cookies, I only got 28 out of it! Perhaps my Pampered Chef medium cookie scoops were larger than the original "walnut sized" scoops the recipe originally called for. Anyway, using the larger scoop will also alter the nutritional information per cookie.