National Cookie Day

It's National Cookie Day! That means it must be the perfect day to whip of a batch or two of delightful cookies. Perhaps, you like Russian Tea Cakes or Scottish Shortbread, two of my favorite Christmas cookies. Or maybe you'd like something a little bit spicier, such as this recipe for gingerbread cookies from the Grand Floridian. While your gingerbread display may not be as grand as the ones found in previous years throughout the resorts, at least it will be delicious.

Gingerbread Cookies 

Makes approximately 3 dozen

• 1 cup butter, softened
• 2 1/2 cups confectioners' sugar, sifted
• 2 eggs
• 3 2/3 cup all-purpose flour
• 2 1/2 tsp ground cinnamon
• 2 1/4 tsp ground coriander
• 2 tsp ground star anise
• 1 tsp ground fennel
• 1 tsp ground ginger
• 1 tsp ground clove
• 1/4 tsp ground mace
• 1 1/4 tsp baking powder
• 1/2 tsp salt

Combine butter and sugar in bowl of electric mixer and beat until smooth. Beat in eggs. Sift together flour, spices, baking powder and salt. With mixer on low, slowly add dry ingredients and mix until dough holds together. Remove from bowl and divide in two. Wrap each half in plastic wrap and refrigerate until firm, 2 to 4 hours.

Preheat oven to 350°. Line two baking sheets with parchment paper. Remove one half of dough and allow it to sit at room temperature for 10 minutes, until pliable. Place on a lightly floured surface and roll to 1/8 inch thick, flooring the surface and rolling pin as needed.

Dip cutters in flour before cutting out cookies. Transfer to baking sheet at least 1 inch apart. Bake until firm and edges begin to brown, 10 to 14 minutes. Allow to cool slightly on cookie sheet, then transfer to a rack to cool completely. Repeat with remaining dough.