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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 60 |
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My kids linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters.Christy Thelan, Kellogg, Iowa Ingredients:
3/4 cup butter, softened |
1 cup packed brown sugar |
1 egg |
3/4 cup molasses |
4 cups king arthur unbleached all-purpose flour |
2 teaspoons ground ginger |
1-1/2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
3/4 teaspoon ground cloves |
1/4 teaspoon salt |
vanilla frosting of your choice |
red and green paste food coloring |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Reroll scraps; cut out sixty 1-1/4-in. triangles. Place triangles on heads for hats. Using remaining scraps, roll sixty 1/4-in. balls; place on top of hats for pom-poms. Gently press to seal edges.
3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
4. Tint some of the frosting red and some green. Use red and green frosting for hats and buttons. Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting. Pipe a band of icing on cuffs at hands and feet. Use #16 star pastry tip to pipe a band of frosting at edge of hat and on pom-pom. Yield: 5 dozen.
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