Attention, plant moms: this cactus cookie bowl was made for you. 🌵
1/2 cup butter flavor Crisco
1/2 cup butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/4 cup molasses
1 teaspoon orange extract
1 teaspoon orange zest
5 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
2 teaspoons ground nutmeg
1/2 teaspoon ground white pepper
Preheat oven to 375 degrees.
Cream together the Crisco, butter and sugar. Once combined, add molasses and eggs. Mix together until light and fluffy.
Sift dry ingredients into a large bowl. Once fully incorporated use a measuring cup to add the dry mixture a cup at a time.
Mix the wet and dry ingredients together, then knead to form dough. Wrap tightly and chill for at least one hour.
To cut out the cookies, use flour and parchment paper. Working with small pieces of dough, dust the paper with flour and roll out to about 1/4 inch thickness.
Bake for 9 to 11 minutes, then enjoy!
Humidity-Proof Gingerbread Cactus Bowl
1 cup dark brown sugar
1 cup dark corn syrup
3/4 cup butter
5 cups flour
2 1/4 teaspoon cinnamon
1 1/2 teaspoon allspice
1/2 teaspoon salt
Graham cracker crumbs
In a large pot, combine brown sugar, corn syrup and butter. Stir over medium heat until butter is melted, then remove from heat.
Stir in flour and spices. Mixture will be stiff so use hands to mix well.
Place dough in a bowl and cover tightly. Let cool for 20 minutes.
Preheat oven to 350 degrees.
Wrap an oven-safe bowl with foil, then spray with non-stick cooking spray.
Once dough is cool, roll out to about 1/4 inch thickness and then drape over the prepared bowl. Trim off the excess dough, then bake for 25 to 30 minutes.
If the dough spreads, trim off the excess around the bowl immediately after removing from the oven. Let the bowl cool.
Fill with graham cracker crumbs, top with chocolate rocks, and insert cactus cookies!
This dough bakes hard and tough to be structurally sound. If you want a tasty gingerbread to take a bite of, see recipe below!
2 sticks butter, room temperature
1 cup sugar
1/4 teaspoon salt
1 tablespoon almond extract
1/2 teaspoon baking powder
3 cups flour
For the icing:
1/3 cup + 1 tablespoon merengue powder
3/4 cup warm water
1/2 teaspoon imitation butter flavor
2 1/2 teaspoons imitation vanilla
2 pounds powdered sugar
1 tablespoon light corn syrup
Prepare the cookies.
Preheat the oven to 350 degrees.
Cream the butter and sugar together using mixer, then add salt, almond extract, baking powder and 1 egg. Mix to combine.
Once fully incorporated, sift in flour 1 cup at a time, mixing to combine between each cup. After adding the 3rd cup, mix only until combined, do not over mix. Take the dough out and knead it to form ball. Be mindful not to overwork it.
If the dough doesn't come together fully in the bowl, don't worry. As long as it forms a solid ball with kneading, you're good to go.
Roll between pieces of parchment paper to about 1/4 inch thickness. Place the sheet of dough with the bottom piece of parchment paper on a cookie sheet (you will bake the cookies on the parchment paper to prevent sticking). Cut shapes into the dough, making sure to leave a little space in between each one.
Remove excess dough and bake for 5 minutes. Then rotate the pan and bake for another 5 minutes. Depending on your oven, you may need to bake for 6 minutes on each side. After 10 minutes in the oven, check to see what they look like. If they still look wet, they're not done. If they're brown around the edges they're overdone.
Remove from oven and let cool, then place on pieces of paper towel to absorb excess moisture. Let set for at least an hour or two before decorating.
Prepare the icing.
In a bowl combine merengue powder, warm water, imitation butter flavor and imitation vanilla. Whisk to dissolve the merengue powder.
In a larger bowl, preferable a stand mixer, add powdered sugar. Add in the merengue liquid mixture and mix on high until the icing becomes bright white and forms stiff peaks. Be patient, this takes time! Next add light corn syrup and mix to combine. Cover with a wet towel.
Mix your colors in separate bowls. Add water a little bit at a time to get the consistency right - you want it to be runny but also firm. As a rule of thumb, drizzle a line of frosting over the bowl of frosting and start counting. The pattern should sink completely into the frosting in 20 seconds. If it sinks faster than that, you'll have trouble with the icing running off the sides of the cookies. If it takes longer than that, your icing will be too thick to flood the cookie. Once you have the right colors and consistency, you're ready to fill your icing bags and start decorating.
Always make sure you overfill your cookies (put way more icing than you'd expect) to give it a nice plump look, and always run a toothpick through the icing to prevent pitting and to finesse the shape.
Set decorated cookies in front of a fan to dry and always make sure cookies are completely dry in between frosting layers. Frost with multiple colors, decorate with edible markers if desired and/or even try edible glitter. Enjoy!