Gingerbread Kisses Food

WHITE CHOCOLATE KISSED GINGERBREAD COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix 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°F (180°C). Shape dough into 1-inch (2 ½-cm) balls. Roll in granulated sugar to coat. Place 2 inches (5-cm) apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
• For a festive holiday twist, drizzle cookies with melted chocolate and sprinkle with Cake Mate Décors!

GINGERBREAD KISS COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper
• In a large bowl, mix together your flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
• Using another bowl or stand mixer, beat together the brown sugar and butter until light and fluffy. Mix in the molasses, egg, and vanilla extract.
• Now, you will add in the dry ingredients gradually until the dough forms.
• Pour your sanding sugar into a bowl, and form small balls of cookie dough then roll them in the sanding sugar.
• Place the cookie dough balls on the prepared baking sheets, then bake for 8-10 minutes.
• Pull from the oven and allow them to cool for 2-3 minutes before adding a Hershey's kiss into the center.
• Allow them to cool completely before serving.

EASY GINGERBREAD KISS COOKIES

Steps:

• Preheat your oven to 350 and line two cookie sheets with parchment paper.
• Whisk together flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda.
• Cream together the butter and brown sugar until fluffy.
• Beat in the molasses.
• Add in the egg and vanilla and mix together.
• Gradually combine dry ingredients with the wet, stirring until a dough forms.
• Place the white sanding sugar onto a small plate or in a bowl.
• Scoop about 1 1/2 tablespoons of dough out and roll into a ball.
• Roll each cookie dough ball into the white sanding sugar and place on the cookie sheet about 2 inches apart.
• Bake cookies for 8-10 minutes.
• Remove cookies from oven and allow to cool on the counter for 5 minutes.
• Press a Hershey kiss into the center of each cookie.
• Cool for an additional 30 minutes before serving!

GINGERBREAD KISSES

Steps:

• Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.

GINGERBREAD GEMS

Steps:

• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
• Using a stand mixer, cream the butter and sugar together on medium speed until light and fluffy. Add the molasses, egg, and vanilla extract. Continue mixing, scraping down the sides of the bowl occasionally, until well incorporated
• With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Dump the dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate for 4 hours, or overnight.
• Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
• Shape the chilled dough into 1 1/2-inch balls and roll each in a bowl of sugar. Place the sugar coated dough balls about 2 inches apart on the prepared cookie sheets.
• Bake for 8 minutes. Remove from the oven and immediately press a HERSHEY'S Milk Chocolate Holiday KISS into the center of each cookie.
• Leave the cookies on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

GINGERBREAD KISS COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper
• Using a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda until combined
• Using a standing mixer, beat together the butter and powder sugar until combined and fluffy
• Beat in the molasses until combined
• Beat in the egg and vanilla until combined
• Gradually beat in the dry ingredients until a dough forms
• Pour the white sanding sugar into a small bowl
• Using a mini ice cream scooper, scoop some dough out and roll into a ball
• Roll the dough into the white sanding sugar
• Repeat the steps 11 more times
• Place 12 cookie dough balls onto the first cookie sheet
• Bake in the oven for 8-10 minutes
• Remove from oven and allow to cool for a few minutes
• Place a hersey kiss into the center of the cookies
• Allow the cookies to cool for another 30 minutes before enjoying!

CHOCOLATE GINGERBREAD HOUSE

Steps:

• For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside.
• Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight.
• Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
• Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
• Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes.
• Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
• For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
• Decorate the side panels: Using the piping bag fitted with a small tip, pipe icing to draw a window on 1 of the side panels; press nonpareils around the edges to line the window frame. Pipe icing onto the backs of 2 of the gummy candy canes and attach them on either side of the window. Attach a row of 8 of the chocolate-covered mints along the bottom by piping pea-size dots of icing onto the backs and pressing them on. Repeat with the second side panel. Let the panels rest until set, 30 minutes to 1 hour.
• Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on 13 of the chocolate chips. Pipe a large dot of icing onto the back of 1 of the chocolate hearts and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw a door; attach a nonpareil with a dot of icing to make a doorknob. Pipe icing to draw 2 windows; line the windows with nonpareils. Pipe icing onto the backs of the gummy penguins and attach 2 on either side of the door. Let the panel rest until set, 30 minutes to 1 hour.
• Decorate the back panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining 13 chocolate chips. Pipe a large dot of icing onto the back of the remaining chocolate heart and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw 2 windows; line the frames with nonpareils. Let the panel rest until set, 30 minutes to 1 hour.
• Decorate the roof panels: Pour half of the melted chocolate onto 1 of the roof panels; using an offset spatula, spread it to form a thin, even layer. Sprinkle the chocolate-coated roof panel with the chocolate curls. Repeat with the other roof panel. Refrigerate the panels for 15 minutes to let the chocolate set.
• Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing on the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the side with a can. Repeat the process with the second side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour.
• Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing on the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof rest until completely dry, 30 minutes to 1 hour.
• Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular icing walkway in front of the house; line the edges with the brown candy-coated chocolates and pave the middle with candy rocks. Pipe pea-size dots of icing onto the backs of the chocolate-covered raisins and press them in a row along the bottom of the back panel. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with chocolate puffed cereal and snowflake sprinkles, pressing gently to help them adhere.
• Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the chocolate kisses. Let the house rest until dry.

GINGERBREAD PEPPERMINT KISS COOKIES

Steps:

• Beat the butter, mix and egg. Beat well. Scoop out 1 T of dough, roll it into a ball with your hands, roll the ball of dough into the sugar. Place on cookie sheet. Press one Peppermint Kiss into the center of the ball. Repeat until all dough is used. Bake in a 350 oven 10 minutes or until cookie is set and peppermint kiss is soft. Remove from oven and let rest. Store at room temperature, covered.

PUMPKIN KISSED GINGERBREAD BROWNIES

Steps:

• Directions Preheat oven to 325 degrees. Butter and flour a 9x13-inch baking dish and set aside. Sift together all the dry ingredients into a large bowl. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine. In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine. Line the prepared pan with 50 kisses, then pour the batter evenly over top of the kisses (won't completely cover at first). Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer brownies to a rack to cool before serving*.

GINGERBREAD KISS COOKIES

Steps:

• Using a medium size mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice. Set it aside.
• Using a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, cream the softened butter for 30 second to 1 minute.
• Add brown sugar and continue mixing on medium-high for 1 minute.
• Add the molasses, egg and vanilla. Mix just until well incorporated.
• Add flour mixture and mix just until combined.
• Cover and refrigerate for 30 minutes.
• Just before removing the dough from the refrigerator, preheat the oven to 350*. Line a baking sheet with parchment paper and set it aside.
• Using a 1 ½ tablespoon cookie scoop, scoop out the cookie dough. Roll the dough into a ball.
• Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls 2 inches apart.
• Bake for 8 to 10 minutes.
• Remove the cookies from the oven and allow the cookies to rest on the cookie sheet for about 2 minutes. Press the unwrapped kiss in the center of the cookie. Allow the cookies to cool for another 5 minutes before transferring the cookies to a cooling rack to continue to cool completely.

GINGERBREAD HOUSE

Steps:

• Preheat oven to 375°F
• In a large mixing bowl add the butter and mix it until creamy. Add molasses, brown sugar, ginger, cloves, cinnamon, and baking soda. Mix until smooth. Add in flour and water, mix until the dough is stiff. Cover and place in the fridge for 30 minutes to 1 hour.
• Between two pieces of parchment paper, roll out your dough until it is ½ to ¼ inch thick. Use a pizza cutter and cut out your shapes. Place on a greased baking sheet, and chill for an additional 10-20 minutes.
• Bake at 375°F for 10-15 minutes, or until the dough feels firm. Place your patterns on top and trim edges so that all pieces match your templates and are even. Allow for cookie pieces to cool completely.
• Make royal icing by adding your pasteurized egg whites to a mixing bowl, and whip until they become white and frothy. Add your cream of tartar and whisk on high. After a few moments, add in your powdered sugar, and whisk until stiff peaks form. Add vanilla extract and whisk in. Remove from bowl and place into a plastic bag or piping bag.
• Assemble your house by piping your icing onto your cooled sections of cookie. Hold each piece in place until it sets up and feels solid. Allow to dry before adding candy.