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Gingerbread Fish

This recipe is from my Companies Coming Seasonal Cookbook. Warning! I rarely follow the recipe as printed. I added twice the ginger, dark corn syrup instead of molasses some water when it didn’t stick right, less nutmeg that called for, then added back in some flour when it got too sticky… then I didn’t let it cool – I just rolled it out. Dammit – who has the time !?!

Yes, I’m a bit of a train wreck in the kitchen, but they tasted just fine!

 

 

Why are Gingerbread cookies the best choice for Carpmas? Ginger has long been used as a medicinal treatment for stomach and digestive ailments. Carp is a boney and fatty fish, that can aggravate the digestive system, so pairing up anything ginger with anything carp just makes good sense!

 

 

Butter or hard margarine, 1/2 cup 125 mL
softened
Granulated sugar 1/2 cup 125 mL
Fancy molasses 1/2 cup 125 mL
Egg yolk (large) 1 1
 
All-purpose flour 2 cups 500 mL
Baking powder 1/2 tsp. 2 mL
Baking soda 1/2 tsp. 2 mL
Ground cinnamon 1 tsp. 5 mL
Ground ginger 1 tsp. 5 mL
Ground cloves 1/2 tsp. 2 mL
Ground nutmeg 1/4 tsp. 1 mL
Salt 1/4 tsp. 1 mL
 
Frosting:
Egg white, large 1 1
Icing (confectioner’s) sugar 2 cups 500 mL
 
Cream butter, sugar, molasses and egg yolk together until light.     

Add next 8 ingredients. Mix well. Wrap in plastic and chill at least 1 hour. Roll out. Cut into shapes with cookie cutters. Arrange on baking sheet. Bake in 350°F (175°C) oven for 10 to 15 minutes. Cool.

Frosting: Beat egg white with spoon in medium bowl. Beat in as much icing sugar as needed until icing will hold its shape. Ice cookies. Makes 12 to 16 gingerbread men cookies or a variety of other shapes.

 

 

 

 

This entry was posted on Monday, December 15th, 2008 at 6:16 pm and is filed under Carpmas Day 2. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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