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Gingerbread Buttons




Source of Recipe


Christmas With Mary Engelbreit






List of Ingredients



• 2 cups all-purpose flour
  
• 2 1/2 tsps ground ginger
  
• 1 tsp baking soda
  
• 1 tsp cinnamon
  
• 1/2 tsp ground cardamom
  
• 1/2 tsp ground cloves
  
• 1/4 tsp salt
  
• 1/2 cup (1 stick) unsalted butter, at room temperature
  
• 1 cup firmly packed dark brown sugar
  
• 1 large egg
  
• 1 T light corn syrup
  
• 2 tsps vanilla extract
  
• 1/2 recipe Royal Icing
  






Instructions



1. In a medium bowl, combine the flour, ginger, baking soda, cinnamon, cardamom, cloves, and salt; set aside.
   
2. In the large bowl of an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add the egg, corn syrup, and vanilla, and beat until well blended. Reduce the mixer speed to low and beat in the flour mixture until well blended. Divid the dough into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours, or overnight.
   
3. Preheat the oven to 350 degrees. Butter 2 baking sheets or line with parchment paper.
   
4. Remove the dough from the refrigerator one half at a time, and let stand for 5 minutes. On a lightly floured surface, roll the dough out ot a 1/8" thickness. With a 1 1/2" round cookie cutter, cut out he dough. Place the cookies on the prepared baking sheets about 1" apart. Witha 1 1/4" round cookie cutter, press a light indentation ine ach cookie, making sure not to go through. With a skewer, prick 4 holes in the center of each cookie to look like buttonholes. Gather the scraps and reroll to make more cookies.
   
5. Bake the cookies for 8 minutes, or until they are firm. Set the baking sheets on wire racks to dcool for 1 minute. With a large spatula, transfer the cookies to the racks to cool completely.
   
6. With a pastry bag fitted with a small plain tip, pipe the royal icing to look like thread on each button. Let dry completely.
   






Final Comments


Makes about 4 dozen cookies