Gingerbread Boys With A Bite Food

GINGERBREAD BOYS

Steps:

• Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

GINGERBREAD BOY COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.

GINGERBREAD MEN

Steps:

• Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
• Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
• Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.

WILTON GINGERBREAD COOKIE RECIPE

Steps:

• Preheat oven to 325.
• Thoroughly mix flour, baking soda, salt and spices.
• Melt shortening in a large saucepan, let it cool slightly.
• Add sugar, molasses, and eggs; mix well.
• Add 4 cups dry ingredients and mix well.
• Turn mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand. Add a little more flour if necessary to make a firm dough.
• Divide dough into 2 equal parts (this recipe makes 2 giant cookies).
• Spray your pan with vegetable pan spray, press dough portion into prepared pan.
• Bake 23-25 minutes, let cool in pan 5 minutes.

GINGERBREAD BOY COOKIES

Steps:

• In medium bowl, sift together 3 cups of the flour, the baking soda, allspice, nutmeg, cinnamon, cloves, ginger and salt. Set aside.
• In large bowl, cream together the brown sugar and butter. Add the molasses and eggs, stirring until incorporated.
• Add the sifted flour and spices. Stir well.
• Add the rest of the flour (unsifted is fine), a cup at a time, until the dough is firm, but not dry. (You may not need all of the flour, you may need a little more.).
• Divide dough into quarters, roll into a ball & pat into a thick disc shape. Wrap each disc in plastic wrap and refrigerate until easy to handle (about 30 minutes to an hour) or until you're ready to roll it out.
• Preheat oven to 350 degrees F.
• Grease 2 or more cookie sheets (I use parchment paper instead of greasing) and set aside.
• On a lightly floured surface, roll out one disc at a time to a 1/2 inch thickness. Cut with gingerbread boy cookie cutter, getting as many cut as possible. Transfer cookies to prepared cookie sheets, gently press raisins in for eyes and buttons, if desired.
• Re-roll any scraps to get as many cookies as you can.
• Repeat with the remaining dough.
• Bake, one sheet at a time, for 12-13 minutes.
• Allow cookies to cool on sheet, 2 minutes, then remove to cooling rack to cool completely.
• Decorate boys (or girls) with colored royal or buttercream icing, if desired.