Recipe: Glazed Gingerbread
November 25, 2008
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Recipe: Glazed Gingerbread

The Tartine Bakery cookbook would be a great gift for the exceptionally talented baker on your holiday gift list. For me, an exceptionally non-talented baker, it presents a mighty challenge. Remember the 3-day, $100 dollar lemon creme tart incident last year?

I braved the book again this fall to make soft glazed gingerbread. And, boy did it work out. The secret to these sophisticated treats is cocoa powder and black pepper. They’re sweet with a little kick.

And the cookies are not hard to make at all; even if you – like me – don’t have a stand mixer or other fancy supplies. I also don’t have a patterned rolling pin, so I used leaf cookie cutters and a butter knife to score the top. The glaze soaks in well to the creases.

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mrsem

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There are 6 comments for this article
  2. Catherine at 3:45 am

    These look gorgeous! I already have a standard gingerbread recipe from which I thought I could not be swayed, but I might have to try this. Nice work.

  3. Kristin at 3:15 pm

    I wanted to make these the first time you posted about them. But I could not find a spingerle rolling pin so I forgot about it. But seeing yours with the leaves – so beautiful! Williams Sonoma makes some neat cookie cutters that make the imprints for you as you press down (it’s like a plunger). I may have to give this one another try!

  6. Susan at 12:28 am

    Hi Emily,
    East Coast reader here. I thought this recipe sounded great, and the cookies looked so pretty so I gave it a try. I’m so pleased with how mine turned out. I thought you’d be amused to know that I had nothing to press into the cookies, and none of my cutters seemed quite right. After pondering this, my mother suggested some of my Polish crystal. I pressed the bottom into the dough and that made fabulous designs. They look like beautiful tiles.
    I think I may try them with a bit less pepper next time, but they are really beautiful.
    Thanks for all the great ideas.
    Merry Christmas!