I was craving gingerbread/graham crackers something fierce last night. So I thought why not try to combine the flavors in a cookie recipe, minus the sugar, and make them Valentine’s Day themed? How ambitious! I also got to use the dough blade on my new food processor as well. Quadruple score!
Kim’s Valentine’s Day Gingerbread Cookies
1.5 cups whole wheat flour
1 cup AP flour
1 cup cornmeal
1 tsp. baking soda
1/2 tsp. kosher salt
7 tbsp. Smart Balance
1/3 cup honey
2/3 cup molasses
1/3 cup agave nectar
5 tablespoons low fat milk
2 tablespoons vanilla extract
1 tbsp. cinnamon
For garnish: 1 oz. melted chocolate (I used bittersweet) and some multi colored candy nonpareils
I combined all of the dry ingredients in my foodpro, pulsed to combine, added the Smart Balance, and let the dough blade do its work. After the dough came together, and started to creep up the sides of the foodpro, I streamed in the liquid ingredients that I had previously whisked all together in one bowl.
After your dough is fully mixed together wrap it in a floured piece of plastic wrap and refrigerate for at least 30 minutes. This will help your dough become less sticky and easier to roll out later. Plus it gives the flavors time to come together and the butter time to chill back down.
When your dough has chilled, roll it out and use whatever shape cookie cutters you like. I used hearts for Valentine’s Day! Keep reusing the scrap pieces until you use all the dough up. Bake the cookies on a parchment paper lined cookie sheet for 11-12 minutes in a 350 degree oven.
When they are finished melt your chocolate in the microwave or over a double boiler. Decorate in any way you like. I chose to just dip one corner in the chocolate. Make sure any excess drips off so you’ll have enough for all of your cookies.
Sprinkle the wet chocolate with your nonpareils, place back on the parchment paper, and refrigerate to harden the chocolate. I let mine set up overnight and they were perfect!
Happy Valentine’s Day!