Cookie Baking Day

Our Christmas party is just a couple days away now, so I needed to get some baking done today.
This morning I made the gingerbread bears, see an explaination in last years December blog entry.
And later it was time to make Almond Macaroons. I just love the taste of those with a steaming hot cup of espresso.

Gingerbread Cookies from Betty Crocker

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

1. In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

High Altitude (3500-6500 ft) No change.

We have been using this same recipe each year since 1978 and its never failed. We do not frost our gingerbears, but just give them a red cinnamon heart.

Here is the Amaretti Recipe I used today
.
Amaretti by Patricia Condelli
1 1/4 pounds almond paste
1 1/2 cups granulated sugar
2 1/4 cups confectioners sugar
1 cup egg whites (about seven)
Parchment paper
Using electric mixer, beat 1 1/4 pounds almond paste with 1 1/2 cups granulated sugar. Then add 2 1/4 cups confectioners sugar and continue beating until batter is very smooth. The time this takes will depend on the type of mixer you are using. I always use a Recipeaid and this step takes about 8 minutes.
Add 1 cup egg whites and continue beating until dough is smooth.
Scoop dough into three small bowls. Cover. Place dough bowls in freezer overnight.
Preheat oven to 325 degrees.
Using a 1" mini scoop, scoop out small balls of the frozen dough and place 2 inches apart on cookie sheets lined with parchment paper. Do not use waxed paper. Do not use foil. Do not use a brown paper bag. Do not grease the tray. Do not grease the parchment paper. I have tried all of these methods and, trust me, they do not work. Plain parchment paper works.
If you wish and have the money, you can also top each cookie with pignoli nuts prior to baking. But be forewarned pignoli nuts are more expensive than shrimp.

Bake in 325 degree oven for 16 minutes.

Remove tray from oven and slide paper with cookies still attached onto cooling rack. After 5 minutes, slide another cool cookie sheet under parchment paper and baked cookies and place tray, paper and cookies in freezer for 10 minutes. Then (and only then) carefully remove baked cookies.
Store in air-tight can or in freezer. Remove from freezer 10 minutes before serving.