Saturday, December 09, 2006

Gingerbread Crowd

I decided to give making Gingerbreadfolk a try with a recipe that came in my e-mail as part of Cooking Light's 25 days of cookies.

Gingerbread People
makes 5 dozen
2 1/4 cups all-purpose flour (about 10 ounces)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup butter, softened
1/2 cup molasses
1 large egg
1 cup powdered sugar
2-3 tablespoons water

To make cookies, combine first 7 ingredients in a bowl.

Place granulated sugar and butter in a large mixing bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and the egg and beat until well blended.
Beat flour mixture into sugar mixture until well blended.
Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm.

Preheat oven to 350°.

Roll one round of dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paper or silicone mat lined baking sheets. Reroll scraps and repeat with all dough. Bake at 350° for 9-11 minutes or until edges of cookies are lightly browned.
Remove from pans and cool completely.

To give the cookies features, combine powdered sugar and water, stirring until smooth. Spoon mixture into a Ziplock bag and snip a tiny bit off of one corner of the bag. Pipe eyes, buttons, hands, and feet onto cookies with more precision than I did.

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