Servings: 48; makes enough for 4 sets of joined mantel pieces, plus extra small cookies
Notes: Centrolina pastry chef Amanda Cook’s tender, subtly spiced chocolate and light gingerbreads are mixed and matched by swapping out cookie-cutter portions of dough. With a few aligning holes in each gingerbread panel, rows of gingerbread cookies can be strung together and used as decorative pieces for a mantel or table centerpiece.
MAKE AHEAD: The doughs need to be refrigerated for at least 1 hour and up to 3 days. The cookies can be stored in an airtight container for up to 10 days.
For the chocolate gingerbread:Scant ½ cup (57 grams) unsweetened cocoa powder, preferably Valrhona brandA generous 4¾ cups (600 grams) flour, preferably King Arthur Unbleached All-Purpose1 teaspoon baking powder1 teaspoon kosher salt2 tablespoons ground ginger1 pound (454 grams) unsalted butter, at room temperature1 cup (200 grams) granulated sugar3 large eggs (150 grams total)Scant ½ cup (170 grams) unsulphured molasses2 ounces (57 grams) unsweetened chocolate, meltedFor the light gingerbread:About 5¼ cups (650 grams) flour, preferably King Arthur Unbleached All-Purpose1 teaspoon baking powder1 teaspoon kosher salt2 tablespoons ground ginger1 pound (454 grams) unsalted butter, at room temperature1 cup (200 grams) granulated sugar3 large eggs (150 grams total)Scant 7 tablespoons (150 grams) unsulphured molassesFor icing and decorating:About 3½ cups (1 pound) confectioners’ sugarAbout 80 grams pasteurized egg whites2 drops fresh lemon juice (optional)Food coloring (optional)Luster dust (optional; see headnote)For the chocolate gingerbread:Whisk together the unsweetened cocoa powder, flour, baking powder, salt and ground ginger in a container.
Beat the butter in the bowl of a stand mixer or hand-held electric mixer on medium-low speed for a few minutes, until creamy. Stop to scrape down the bowl. On low speed, gradually add the granulated sugar, beating until well incorporated. Stop to scrape down the bowl. Add the eggs, one at a time, beating until incorporated before adding the next. Stop to scrape down the bowl.
Add the molasses and melted chocolate; beat on low speed. The mixture will look as if it’s separating, but that’s okay. Add the dry-ingredient mixture; beat on low speed just until incorporated, to form a soft dough.
Divide the chocolate gingerbread dough in half. Roll out each half between sheets of parchment paper to a rectangle with a thickness of ¼ inch (photo 1). Stack on a baking sheet and refrigerate for at least 1 hour (and up to 2 days), until firm and well chilled.
For the light gingerbread:Rinse out and dry the mixer bowl. Whisk together the flour, baking powder, salt and ground ginger in a container.
Beat the butter in the now-clean bowl of a stand mixer or hand-held electric mixer on medium-low speed for a few minutes, until creamy. Stop to scrape down the bowl. On low speed, gradually add the granulated sugar, beating until well incorporated. Stop to scrape down the bowl. Add the eggs, one at a time, beating until incorporated before adding the next. Stop to scrape down the bowl.
Add the molasses, beating on low speed. Again, the mixture may look as if it’s separating, but that’s okay. Add the flour mixture; beat on low speed just until well incorporated, to form a soft dough.
Divide the light gingerbread dough in half. Roll out each half between sheets of parchment paper to a rectangle with a thickness of ¼ inch. Stack on a baking sheet and refrigerate for at least 1 hour (and up to 2 days), until firm and well chilled.
Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone liners. Lightly flour the cookie cutters you’ll use.
To assemble panels:Working with one sheet at a time of either dough, transfer it to a clean work surface and remove the top sheet of parchment. Invert the dough and remove the parchment on the other side. Use a straight edge to cut 2¾-by-5 ½-inch and 3-by-3-inch panels – as many as you can without rerolling the dough. Use the cookie cutters to cut out shapes from any scraps you can. Reroll the remaining dough, again between two pieces of parchment, and return it to the refrigerator to firm up.
Use the cookie cutters to cut out shapes in the tall and short panels; interchange light and chocolate gingerbread pieces as you like, pressing them in gently. Re-flour the cutters as needed. Use the drinking straw to create pairs of holes (for joining the pieces with ribbon, later), making sure they line up with the panels you plan to connect. For a mantel set as shown in the accompanying photo, you would want to punch 2 holes on the right side only of 1 tall panel; punch 2 holes on the left and right sides of two short panel squares; punch 2 holes on the left and right sides of 1 tall panel; and punch 2 holes on the left side only of 1 tall panel.
Transfer to the baking sheets, spacing the panels at least 1½ inches apart; turn them over, because the seams will be cleaner-edged on the other side. Return to the refrigerator to keep them chilled and shaped. Bake one sheet at a time (middle rack), for 12 to 15 minutes, until browned on the edges and set.
As soon as they are out of the oven, use the straw to re-open any holes that may have closed up a bit during baking. Let the cookie panels cool completely. Repeat to bake all the cookie panels and cutout cookies.
For icing and decorating:Combine the confectioners’ sugar and egg whites in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until smooth. Add the lemon juice, if using (which helps the icing dry). The consistency of the icing should be pipeable but not too stiff. Cover the bowl with a damp paper towel.
Use the Microplane zester to gently grate/smooth and straighten edges that may have spread during baking. You can do this before you decorate or after the decorated panels have dried.
Color the icing, if desired; transfer to piping bags fitted with a small round tip and decorate the tops and/or bottoms of the tall panels and/or around the cookie inserts.
Brush or sprinkle luster dust on top, if using. Let dry completely.
Lay the mantel-piece panels close together on a clean dish towel. Use ribbon to thread through the holes, connecting the pieces. Carefully stand the panels upright, adjusting them so they zigzag.
Nutrition information per serving (gingerbread only): 300 calories, 4 g protein, 35 g carbohydrates, 17 g fat, 10 g saturated fat, 65 mg cholesterol, 60 mg sodium, 1 g dietary fiber, 13 g sugar.
From Amanda Cook, pastry chef at Centrolina in CityCenterDC.
