Monday, December 12, 2011

Run, run, It's the Gingerbread Man!


As you can see, I am a gingerbread man fan. I've collected vintage cutters for years. I even dress up a small tree each year with them. I will not let a holiday season go by with out baking up some of these spicy delights.






This is what you call a lot of gingerbread men. I cut out and bake them, then line them up on the bar to decorate and dry over night. The red hot candies are added just as they make their way out of the oven. Nothing is more traditional than these at holiday time!


GINGERBREAD CUT-OUTS

Ingredients

3 cups flour
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon Ground Nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon Pure Vanilla Extract
Directions
*Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. *Refrigerate 4 hours or overnight.
*Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. *Place 1 inch apart on ungreased baking sheets.
*Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

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