Giant Cocker Cookies
They turned out just OK in appearance, but really delicious. Using an old fashioned gingerbread cookie recipe my mother had cut out of a newspaper over 50 years ago, I rolled the dough out on the thick side and cut three cocker shapes out to form cookies which measured about 12" x 14".
These were covered in a thick layer of icing made from confectionery sugar, Dutch-Process & Black Cocoa, thinned to the right consistency with some melted Dark Chocolate, browned butter and Cream Sherry. I then added a pinch each of cinnamon, clove, ginger, nutmeg, salt and cayenne pepper. The addition of these spices to chocolate concoctions always prompts people to ask what kind of cocoa I use. This is an old Italian "secret ingredient" my grandmother and mother used when making chocolate icing for Italian Chocolate Cookies.
The chocolate and gingerbread combination was a big hit with Riley's groomer, who received one for Valentine's Day...from Riley, of course.
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