"Gingerbread Men Recipe"
Source: Great Gingerbread,
courtesy of Cooking.com
about 6 Dozen Cookies ---
This recipe for gingerbread cookies is my favorite, and it's one
you can adapt to your own taste. By using light or dark molasses
and brown sugar, you can alter the color of the cookies. You can
also adjust the spiciness by altering the amount of ginger, cinnamon,
cloves, and nutmeg.
While these cookies are made to be eaten, they're also perfect
for hanging on a Christmas tree or using as name tags on presents
or as place cards at a birthday party or holiday get-together.
You can also make simple puzzles. First, cut a large square of
rolled-out dough-or use a heart-shaped cookie cutter-and, with a
sharp paring knife, divide it into several pieces before baking.
Never has a broken heart been so delicious.
1/2 cup vegetable shortening
3/4 cup firmly packed light or dark brown sugar
1/2 cup light or dark molasses
1 large egg
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Drinking straw or large skewer for making holes (optional)
Raisins and nonmelting candies for decorating
Great Gingerbread Perry.
Delicious new recipes for morning delights, cookies and snaps, desserts
and cakes, accompaniments - even simple houses.
In a large bowl, beat the shortening and sugar with an electric
mixer until light and fluffy. Beat in the molasses and egg until
well blended. Gradually sift the flour, baking soda, salt, ginger,
cinnamon, cloves, and nutmeg into the molasses mixture, and beat
until blended. The dough will be sticky. Divide the dough into 4
balls, cover each ball with waxed paper or plastic wrap, and chill
for at least 3 hours. (When tightly sealed, the dough will keep
for up to 1 week in the refrigerator. If the dough is wrapped in
freezer-weight plastic bags or aluminum foil, it can be frozen for
up to 6 months. To thaw, transfer the wrapped dough to the refrigerator
for 2 hours before baking or let the wrapped dough stand at room
temperature for 30 minutes.)
Preheat an oven to 350 degrees F. Position a rack in the center
of the oven. Line 2 baking sheets with parchment paper or leave
ungreased, and set aside.
On a lightly floured board, roll one of the chilled balls of dough
1/4 inch thick. Lightly dip a cookie cutter in flour (this makes
it easier to release the cookie) and press it straight down into
the dough. Press the edges of the cutter to make sure it has cut
through the dough evenly. Cut cookies close together to avoid rerolling.
The excess dough can be saved and rerolled once, but the cookies
will be tougher.
With a spatula, gently transfer each cookie to the baking sheets.
If a cookie is to be hung, use a drinking straw or large skewer
to press a hole through the top. If not frosting the cookies, you
may decorate them with raisins or nonmelting candies before baking
by gently pressing them into the dough.
Bake until the cookies are set, 8 to 10 minutes. Let the cookies
rest on the sheets for 2 minutes before transferring to a wire rack
to cool completely.
Decorate the cooled cookies with Decorative Icing using a decorating
bag. To add raisins and decorative candies after baking, dot the
candies with icing and gently press them onto the cookie. Let the
cookies dry on a wire rack until the icing is set, 20 to 30 minutes.
Store in an airtight container, separating successive layers with
sheets of waxed paper.
Recipe reprinted by permission of Chronicle. All rights reserved.
Makes about 6 Dozen Cookies
Facts per Serving
Calories: 43 Fat: 2g Carbohydrates: 7g
Cholesterol: 3mg Sodium: 23mg Protein: 0g
Fiber: 0g % Cal. from Fat: 42% % Cal. from Carbs: 65%
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