Panem et Crustulum: Bread and Cookies

22 Dec

So when the world is dreary and grey, what do you do? Make bread and circuses! I mean, bread and cookies!  Because Christmas happens to be on Saturday/Sunday and I happen to be at home with almost nothing to do, I have been entertaining myself by baking endless amounts of cookies and figuring out the new bread machine.

Bread made:

  • honey granola bread

Cookies made:

  • peanut blossoms with mini Reese cups
  • chocolate chip
  • gingerbread
  • pecan tassies
  • madeleines
  • and many more to come!

Gingerbread Cookies

  • 2 1/4 cups flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 tablespoons maple syrup
  • 2 tablespoons honey
  • 1 large egg
  1. 1. To prepare cookies, lightly spoon flour into measuring cups; level with a knife. Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. Combine brown sugar, butter, syrup, and honey in a large bowl; beat with a mixer at medium speed 2 minutes. Add egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap; chill at least 1 1/2 hours.
  2. Preheat oven to 350°.
  3. Roll each portion of dough to a 1/8-inch thickness on a floured work surface; cut with a 3-inch gingerbread man or woman cookie cutter to form 48 cookies.  Add additional sprinkles etc. Place cookies 1 inch apart on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Remove cookies from baking sheet; cool completely on a wire rack.
adapted from



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