Mmmm, cookies! We talked about Toffee Bars the other day, but even gingerbread got a major makeover this fall, thanks to the latest pile of cookie cookbooks. Take a cue from Joanna Farrow’s new “Dress Your Gingerbread” (Octopus Books, 128 pp., $14.99), and you’ll be dressing your cookie people as swashbuckling pirates, adorable mermaids and striped bumblebees, too. Here, to get you started, is Joanna’s recipe for the gingerbread people. The recipe doubles easily and spreads very little on the pan, making it ideal for shaped cookies.
3 tablespoons softened, unsalted butter
3 tablespoons light brown sugar
1 egg yolk
2 tablespoons corn syrup
¾ cup all-purpose flour
½-1 teaspoon ground ginger, or to taste
1. Cream the butter and sugar until smooth. Stir in the egg yolk and syrup, then the flour and ginger and mix to a firm dough. Wrap in plastic wrap and chill for 30 minutes.
2. Preheat oven to 350 degrees. Roll out the dough to about ¼-inch thickness. Cut out gingerbread shapes and space them slightly apart on a greased baking sheet. Bake 12-15 minutes, or until slightly darker in color and beginning to brown around the edges. Let cool on baking sheet 5 minutes, then transfer to a rack to cool completely. Decorate with royal icing or fondant.
— Courtesy Joanna Farrow, “Dress Your Gingerbread” (Octopus Books, 128 pp., $14.99)