Cookie Gift Boxes

Subject: Cookie Gift Boxes Mon Nov 10, 2008 2:37 pm

Cookie Gift Boxes

Makes 4 cookie gift boxes

Cookies

1 cup molasses

3 tablespoons butter, melted

1 egg, beaten

1/2 teaspoon baking soda

1 teaspoon ground allspice

1/4 teaspoon grated nutmeg

3-1/2 to 4 cups all purpose flour

Melted Sugar

1/2 cup granulated sugar

Royal Icing

3 egg whites, at room temperature

1/2 teaspoon cream of tartar

1 sixteen-ounce package confectioner’s sugar

Paste food coloring

Cut the following shapes from cardboard to make patterns for boxes:

one 3-3/4 by 2-1/2 inch rectangle for the bottom

two 3-3/4 by 1-1/2 inch rectangles

two 2-3/4 by 1-1/2 inch rectangles for the sides

one 4-by3 inch rectangle for the lid.

set aside

Grease and flour two baking sheets.

To prepare the cookie dough, combine the molasses, butter, egg, baking soda, and spices in a large bowl; mix well.

Gradually add 2-1/2 cups flour to the molasses mixture, stirring well.

Knead in enough remaining flour to make a stiff dough.

Gather the dough into a ball.

Preheat the oven to 325

Divide the cookie dough into 2 equal portions.

Roll each portion of dough to cover a prepared baking sheet, rolling the dough to a 1/4 inch thickness

Arrange the cardboard patterns on one dough-filled baking sheet, spacing the patterns 1/2 inch apart; cut around the patterns using the tip of a sharp knife.

Remove the excess dough, reserving it for re-rolling. Remove the patterns and arrange them on the second dough-filled sheet, repeat the trimming procedure.

Bake the cookies for 20 to 25 minutes, or until firm and golden brown (reverse the baking sheets on the oven racks after 15 minutes for more even browning). Remove them from the baking sheets and cool completely on wire racks. Re-roll scraps of dough onto two greased and floured baking sheets; repeat the tracing and trimming procedures to make the parts for two additional cookie boxes. Bake and cool as directed

Place the bottom cookie rectangle, top side up, on a board covered with greased wax paper. Have the other cookie rectangles close by.

Prepare the melted sugar. Place the granulated sugar in a small heavy saucepan; cook over the medium heat, stirring constantly, until syrupy and caramel-colored. Reduce the heat to very low, and keep the melted sugar warm (be careful not to let it burn you may want to place the saucepan in a pan of hot water over very low heat.) Working very quickly dip one long edge and two side edges of a cookie rectangle side into the melted sugar; press onto the long edge of the box bottom, and hold in place until set (about 2 seconds) (be careful not to touch the sugar. it is very hot) Repeat with the three other cookie rectangle sides. Dipping the corresponding edges of the box bottom

Repeat the procedure with the remaining cookie pieces and melted sugar to make three additional boxes

To make the icing, combine the egg whites and cream of tartar in a large mixing bowl. Beat on high speed with an electric mixer until frothy. Add one-half of the confectioner’s sugar. Mixing well. Add the remaining sugar and beat at 5 to 7 minutes at high speed. (Note Royal Icing dries very quickly; keep it covered at all times with a damp cloth. Do not double this recipe. If additional icing is needed. Prepare another batch.)

Place small amounts of Royal Icing into separate bowls for each color desired. Color with paste food coloring. Pipe desired trim on boxes using a no.16 fluted tip for borders, a no.67 leaf tip for leaves, and a no. 2 or 3 round tip for berries. Let dry overnight.

Fill the cookie gift boxes with cookies or candy. Top each with a lid, and tie together with ribbon, if desired. Store in airtight containers up to one month