Duck Ginger Spice Cookies

These delicious dancing ducks cookie recipe is from our own farm. My children love them and they make excellent gifts too. Get a taste of this spicy, cinnamon, allspice and ginger cookies that are not too sweet but amazing to eat any time!

Ingredients

• 6 cups flour, plus more for dusting the board

• 1 teaspoon baking soda

• 1/2 of baking powder

• 1 teaspoon salt

• 2 teaspoons of allspice

• 4 teaspoons ground ginger

• 4 teaspoons ground cinnamon

• 1 teaspoons ground cloves

• 1/2 teaspoon of black pepper to give it zing (optional)

• 1 cup (2 sticks or 8 ozs) butter, softened

• 1 cup brown sugar

• 1 teaspoon of real Vanilla extract

• 1 Duck egg

• 1/2 cup molasses

Royal Icing for decorating:

• 2 Duck eggs whites (or egg white powder)

• 4 cups sifted confectioners' sugar, or more to thicken icing

• 1 teaspoon fresh lemon juice or 1 drop of lemon extract

• 2 teaspoon of real Vanilla extract

Instructions

In a large bowl, sift together flour mixture of baking soda, flour and baking powder. Set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With the machine on low speed or by hand, gradually add flour mixture, and beat until combined. Divide the dough into 3 sections, and wrap each piece of dough in plastic. Chill at least 1 hour or over night

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out chilled dough to 1/8 inch thick. Cut out gingerbread ducks with a cookie cutter. Transfer to prepared baking sheets.

• Bake cookies until crisp but not darkened, about 15 minutes. Transfer to a wire rack. Let cool completely.

• Decorate cooled cookies with Royal Icing.

Directions for Icing:

Beat the whites until fluffy, add sugar, lemon, vanilla and beat for 1 minute more. If icing is too thick, add water; if it is too thin, add more sugar. (The icing may be stored in an airtight container in the refrigerator for a week.)

Put icing in a plastic bag or decorating tube and decorate. To add yellow color add a small drop of natural yellow food coloring, one drop at a time to the desired color. Add icing on the cookie to hold the nuts and candies in place and draw in the beak. Now Duck cookie are ready to be devoured, yum!

Helpful Tips:

• Use Saran wrap when rolling out the chilled cookie dough, instead of using flour for a non stick rolling experience.

  
  

• Roll out the dough directly on the baking sheet. Press cutter into dough and remove excess before taking away the cutter.

Enjoy!