She sleeps through the night, she doesn’t have to go potty every 15 minutes, she doesn’t try to eat every single small object that comes in her path, she does what she’s told, and she knows some crazy cool tricks. Sigh.
I love watching them interact — they snuggle next to each other while sleeping, play tug of war, and the older one even lets the little one nip her in the butt while playing without flinching.
All this makes me a very happy doggy mommy.
I served these family-favorite gingerbread cookies at a recent holiday cocktail party, and they were just as much of a hit as the pups.
They are a bit labor intensive, so just make sure you start them ahead of time!
Hope you have a merry Christmas and a happy holiday!
-peaches & cake
Gingerbread Boys and Girls
Recipe from my mom
Original recipe from Betty Crocker’s Cooky Book
Makes 2 – 2½ dozen cookies, depending on size.
⅓ cup shortening (Crisco)
1 cup packed light brown sugar
1½ cups molasses (Grandma’s Original)
⅔ cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
Easy Creamy Icing, recipe below
Mix shortening, brown sugar, and molasses thoroughly. Stir in water. Measure flour by dipping method. Blend all dry ingredients; stir in. Chill in the refrigerator.
Heat oven to 350°F. Roll dough ¼˝ thick on lightly floured surface. Cut with gingerbread boy and girl cutter or other favorite shaped cutter. Place far apart on baking sheets lined with parchment paper. Bake 10 to 12 minutes, rotating pans in oven once or twice while baking, or until no imprint remains when touched lightly. Let sit for 2 minutes then transfer to wire racks to cool completely. Transfer to a Tupperware container and use wax paper/foil/parchment paper as a liner between layers and freeze until ready to frost with icing.
Easy Creamy Icing
Makes icing for 1 batch of gingerbread cookies.
3 cups confectioners’ sugar
¾ teaspoon salt
1½ teaspoons vanilla extract
Heavy cream and/or water, as needed
Blend sugar, salt, and flavoring. Add cream and/or water 1 Tbsp. at a time until creamy and easy to spread. Transfer to an icing bag fit with couplers or a Ziploc bag with the tip snipped off. Remove cookies from freezer and place on sheets of wax paper or wire racks. First, outline the edge of the gingerbread men, then fill in the middle by dabbing on a few dots and then flooding the surface with a knife. Let dry and harden completely (this may take a few hours).
Carefully transfer cookies back to Tupperware containers using wax paper as a liner between layers and freeze. Thaw and serve.