Dreaming of Christmas? Making gingerbread is probably the furthest thing from any sensible cookie baker’s mind (shouldn’t it be sugar cookies now?), but apparently I am the only one greedy enough to bring these 2 holiday favorites together at the onset of spring. My love for these spiced cookies translates into baking them throughout the year, and topping them with a tiny mendiant turns plain cookies into a treat that goes well with afternoon tea.
The recipe that I always turn to is by Joy of Baking. The cookies bake up crisp and store well for a week in an airtight container. I cut the dough into 3 cm x 7 cm strips (approximately 1.5 by 3 inches) with a serrated pasta wheel. The recipe yielded about 6 dozen after combining and rolling out the scraps.