Gingerbread Cookies Gone Wild!

Gingerbread cookies in my house have “Gone Wild” this year.  Living in the foothills of Mt Hood, Oregon I was inspired to make my gingerbread cookies shaped from nature.  On a family trip to Yellowstone my husband surprised me with these animal shaped cookie cutters of a deer, salmon, bear, duck and tree.  This gingerbread cookie recipe has a mild flavor of ginger so I added an almond flavored royal icing to top them off.  This was also a great opportunity for me to try the OXO 8 piece Baker’s Silicone Decorating Bottle Kit that was send to me.  OXO is one of the sponsors for The Great Food Blogger Cookie Swap and they sent everyone participating this amazing decorating kit.  When I first opened the kit I thought this is a small bottle how is this going to work.  To my surprise almost a whole batch of royal icing fits in the bottle and this was the easiest way I have ever decorated cookies.  This would be great for kids to use they will still get a little messy but the bottle really keeps the icing from oozing everywhere. With the decorating tip making these gingerbread cookies was a snap to frost.

Gingerbread Cookies
1/2 cup butter, softened
3/4 cup packed brown sugar
1/3 cup molasses
1 egg
2 tablespoons water
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.  Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness.  Cut with a floured cookie cutter. Place 2 in. apart on greased baking sheets. Re-roll scraps and continue to cut out cookies until the dough is gone. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Yields about 2 dozen.
Recipe from ~ Taste of Home

Almond Royal Icing
1 1/2 cups confectioner’s sugar
1 1/2 tablespoons milk
2 teaspoons light corn syrup