Gingerbread Boys
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.
These lightly spiced festive fellows are great to munch on. And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too.
Dore’ Merrick Grabski Utica, New York
Gingerbread Boys Recipe
Gingerbread Boys
2/3 cup shortening
½ cup sugar
½ cup molasses
1 egg
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
½ tsp. salt
½ tsp. ground nutmeg
Confectioners’ sugar icing, red-hot candies and
Miniature chocolate chips
In a mixing bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours.
On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness. Cut with a 4 inch cookie cutter dipped in flour. Place 2 inch apart on greased baking sheets.
Bake at 350 F. for 9 – 11 minutes or until edges are firm. Remove to wire rack to cool. Decorate as desired.
TIP: Put 2 miniature chips for the eyes; and 3 red-hot candies in the center.
(Recipe for Gingerbread Boys was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)
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