Gingerbread Corgi Cookie

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg yolk, large

• Condiments

  • 1/2 cup Molasses, fancy

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1 Royal icing
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Butter

Found on iamafoodblog.com

Directions

• Sift the first 8 ingredients into a bowl and set aside. In another bowl, cream the butter with the sugar and molasses until fluffy and light. Beat in the egg yolk. Stir in the dry ingredients until mixed well. Divide the dough into two disks, wrap with plastic wrap and chill for 1 hour minimum.
• When ready to bake, preheat the oven to 350°F. Roll out the cookies, cut with a corgi cutter (or desired shape) and place on a parchment paper lined baking sheet. Bake for 10-15 minutes, depending on size. Let cool completely before icing.
• To ice: outline the orange/brown parts of the corgi and fill in. Outline the white parts and let dry for 1 hour. Pipe on the eyes and noses. Let dry overnight.