GINGERBREAD PEOPLE
Find your new favorite holiday cookie with our Gingerbread People recipe featuring butterscotch pudding. Don't let these tasty Gingerbread People run away!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h32m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Mix powdered sugar and water until blended. Use to decorate cookies as desired.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 17 g, Protein 2 g
GINGERBREAD PEOPLE
Steps:
- Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to the pudding mixture, beating until well blended.
- Refrigerate 1 hour or until dough is form.
- Roll out the dough on a lightly floured surface to a 1/4 inch thickness. Use a 4" gingerbread man cookie cutter. Place men on GREASED baking sheet. Use a straw to make a hole near the top of each cookie for hanging.
- Bake at 350 degrees F for 10 to 12 minutes or until edges are lightly browned. Remove from baking sheet and cool on wire racks. Decorate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GINGERBREAD PEOPLE FROM JELL-O
These cute little gingerbread people with butterscotch pudding in the dough make great tree decorations--and delicious snacks too!
Provided by JELL-O
Categories JELL-O Holiday
Time 1h30m
Yield 20
Number Of Ingredients 8
Steps:
- Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm.
- Heat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, re-rolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 194.9 mg, Sugar 8.1 g
GINGERBREAD PEOPLE FROM JELL-O
These cute little gingerbread people with butterscotch pudding in the dough make great tree decorations--and delicious snacks too!
Provided by JELL-O
Categories JELL-O Holiday
Time 1h30m
Yield 20
Number Of Ingredients 8
Steps:
- Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm.
- Heat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, re-rolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 194.9 mg, Sugar 8.1 g
CHOCOLATE GINGERBREAD MEN
There's no way I could pass up on this recipe, which comes from The Ultimate Chocolate Cookie Book, 2004. Baking time is an estimate, depending on the number of gingerbread men that can be baked at the same time.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 24 gingerbread men, 24 serving(s)
Number Of Ingredients 15
Steps:
- Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
- With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
- In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
- Beat in egg & then the molasses.
- Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
- With flour lightly dust a clean, dry work surface as well as your hands.
- Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
- Divide into thirds & cover them with a clean kitchen towel.
- With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
- Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
- Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
- Bake for 4 minutes, then rotate sheets top to bottom & front to back.
- Bake another 4 minutes, or until cookies feel dry but still are a little soft.
- Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
- Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
- Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.
Nutrition Facts : Calories 174.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 8.8, Sodium 166.6, Carbohydrate 27.9, Fiber 1.4, Sugar 10.8, Protein 2.6
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