Android Gingerbread - get it while it's hot!

Just in time for the new Android Gingerbread release date. Now you can be the first kid on the block to have it - and eat it too!

Step 1: Making the Cutters

I like to use lasers whenever I can because it makes me sound cooler than I am. And, having this giant laser cutter at work makes it even easier! So of course, I laser cut some templates to make cookie cutters.

I made a bunch of different sizes, and chose my favorites.

Then I used some hose clamps (thanks everyone for helping me identify them!) which bent with only moderate force around the templates.

The first one I closed with twist-ties, but by the time I did the robot, I got smart.

cookie cutters.eps
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Step 2: The Recipe

INGREDIENTS

3 cups all-purpose flour (360g)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar (165g)
1 large egg
1/2 cup molasses
2 teaspoons vanilla

DIRECTIONS:

In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and spices.
In a large mixer bowl cream together butter and brown sugar until light and fluffy
Add egg and mix on medium speed until well blended.
Add molasses and vanilla and mix until well blended.
Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

Step 3: Cut & Bake

Preheat oven to 375F (190c)

After the dough is chilled, roll it out on a well-floured surface. The dough is soft and sticky enough to support the amount of flour it will take to roll out evenly.

When dough is around 1/4" thick (your preference!), cut out your shapes, and place them well spaced on a parchment-lined cookie sheet.

Bake for 8-10 minutes, rotating pan half-way through baking time. You can see from the pictures how much they puff up!

Step 4: Make the Icing

INGREDIENTS:

1/4 cup meringue powder
1/2 cold water
4 cups powdered sugar

This is the first time I've used meringue powder to make Royal Icing, and it was dead easy.

DIRECTIONS:

Add 1/4 cup of powder to 1/2 cup cold water and beat until stiff peaks form.
Sift in 4 cups of powdered sugar and beat until the icing reaches desired consistency.

Step 5: Decorate

Decorating cookies is hard! This was one of those things I just thought I would naturally be good at, but that was not the case. I made a mess!

Here's basically what I did:

Using a piping bag, I piped an outline of icing around each cookie to define its features.
Then I put the cookies in the fridge for the icing to firm up.
Next, I dyed the icing in the colors I wanted and thinned them down a little with water.
First I tried piping the color into the areas I wanted, and later I switched to using an offset spatula to apply the colored icings.
Using the offset spatula or a toothpick, I pushed the icing up to the edges of the piped outlines.

It took a while, and robots are esp. hard I've decided.

Well, it was fun and delicious, so I hope you enjoy!