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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Baking is the tastiest part of LaJunta Malone's hobby of collecting gingerbread boys. I decorate gingerbread cookies to use for gifts and always serve them during the holidays, says this Camden, Alabama reader. Ingredients:
1 cup butter, softened |
1 cup sugar |
1/2 cup dark corn syrup |
1 teaspoon each ground cinnamon, nutmeg, cloves and ginger |
2 eggs, beaten |
1 teaspoon cider vinegar |
5 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
red hots candies |
Directions:
1. In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Cover and refrigerate for several hours or until easy to handle.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. gingerbread man cookie cutter. Place on greased baking sheets. Use Red Hots for eyes and buttons. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. Yield: about 6 dozen.
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