I wanted to come up with something really Saratoga for the cover of the Holiday Issue and something really cute, and nothing sounded more cute Saratoga holiday than gingerbread jockey cookies. My good friend, the lovely and talented Deanna Fox from Silly Goose Farm rolled up her stylish sleeves and created these amazing (and adorable) gingerbread jockeys that were just perfect for the cover (no word on which one of her two super cute kiddos bit off the leg of that one). Here is her recipe so you can make your own gingerbread jockeys, or make your own gingerbread family! The fun part of these cookies is how you decorate them, give each kiddo a few to create on their own. Gingerbread Cookies Makes About 75 Cookies
INGREDIENTS 1 1/2 cup dark molasses 1 cup packed brown sugar 2/3 cup cold water 1/3 cup shortening 7 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon Zest from one orange
METHOD Mix together the molasses, brown sugar, water and shortening. In a separate bowl, combine the remaining ingredients and mix well. Slowly add to the molasses mixture and mix until just combined. Turn dough onto plastic wrap and cover tightly. Refrigerate for at least an hour or up to one day.
Preheat the over to 350 degrees Fahrenheit. Divide the dough into fourths. Working with one fourth at a time, roll out dough to 1/4" thick on a well floured surface, being sure to continue to flour the surface and rolling pin and rotate the dough to keep it from sticking. Dip cookie cutters into flour, then press into dough (dough scraps can be pressed together and re-rolled). Place cookies about two inches apart on a lightly greased cookies sheet. Bake until no indentations remain when pressed lightly with a finger, about 10-12 minutes. Let cool slightly on the sheet and then transfer to a cooling rack. Decorate as desired.