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By 300 Sandwiches
Posted in recipes | Tags : Christmas, cookie, dessert, gingerbread, recipe, time-consuming
One would think this was E’s idea so he’d have a legitimate excuse for staying in his favorite white robe while we entertained. But no, it was just as much my idea as it was his. Sporting slippers and PJs made more sense than wearing heels and a dress while I cooked and poured drinks.
For the bash, I wore brand new, cotton Victoria’s Secret pajamas that I had my eye on every since I saw that cute Miranda Kerr prancing around in a version of them in the VS catalogue. I figured if I, too, bought the pjs, I would be viewed as just as tall, sinewy and delectably attractive as those Victoria’s Secret Angels. Alas, I was six inches too short and 10 pounds too heavy than the models in the catalogue, and looked more like a suburban housewife about to tuck into a pint of Ben & Jerry’s and a marathon of “The Bachelor” in the cotton pjs. At least they were fresh, not the comfy ones with the worn out elastic waistband that no longer snapped into place.
Surprisingly, E wore a pair of old Old Navy flannel PF bottoms and a t-shirt, and kept the robe hung up in the bathroom. “I’ll be too warm if I cook in the robe,” he said. The pjs idea was genius, if only for this: after all of our guests left, we were already dressed to pass out in bed.
I made a plethora of cookies and cookie sandwiches for the party, the best of which had to be the gingerbread cookie sandwiches. I love the taste of gingerbread, but I warn you, gingerbread is a pain in the ass to cook. It’s tough to mix, and you have to refrigerate for two hours before you can work with it. And if you’re hung over from your other holiday parties the night before, fahgettaboutit–you’ll be too tired and tipsy to have the patience needed to make gingerbread. At that point, just go out and buy gingersnaps, make the five-minute frosting filling, and spread it in between two ‘snaps. Ho ho ho.
Cookies:
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
handful of M&M’s minis
For cream cheese frosting:
1 8 oz pack cream cheese
2 tablespoons butter, melted
1 1/2 cup confectioners sugar
a few drops of green food coloring
For the cookies—in a large bowl, cream butter and brown sugar until light and fluffy. The, add egg and molasses. In a separate bowl, combine the flour, pumpkin pie spice, baking soda, ginger and salt. Then, gradually add the dry mix to creamed mixture and mix well. Cover and pop in the fridge for 2 hours or until easy to handle.
Preheat oven to 325 degrees. Take out dough and roll it into manageable balls to roll into flattened dough. Then on a floured surface, roll the dough into flat, 1/8 inch discs with a rolling pin (baker’s tip: if you roll the dough between two pieces of parchment paper, the dough won’t stick to the rolling pin). Cut out the tree shapes with a cookie cutter and place cookies on a buttered baking sheet or a sheet lined with parchment paper. Then carefully place a few mini M&M’s into each cookie (you’ll want to only put &M’s in half of your batch for the tops to your sandwiches). Bake for about 10 minutes, until edges are crisp. Let cool.
Meanwhile, make your cream cheese frosting by mixing the butter, cream cheeses and confectioner’s sugar into a bowl. Add a few drops of food coloring until you get the desired shade of Christmas green. Spread frosting on one plain gingerbread tree cookie, and top with an M&M sprinkled one. Makes about 24 gingerbread sandwiches.
Cookie recipe inspired by this goodness.
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