Gingerbread Sugarplum Kisses Food

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
• 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.

GINGERBREAD SUGARPLUM KISSES

Steps:

• 1. In a bowl, combine all dry ingredients. Sift or mix till well incorporated. Set aside.
• 2. In your stand up mixer or bowl with hand mixer, cream sugar and butter till light and fluffy. Add eggs, one at a time till well incorporated. Then finely add your molasses, beat well. Add your dry ingredients slowly till nice dough forms. Wrap your dough in plastic wrap and refridgerate for 1/2 hr.
• 3. As dough is chilling, make your filling. In a small bowl, add your blueberry preserves, your cinnamon and finally your chopped walnuts, set aside.
• 4. Preheat oven to 350F. Remove chilled dough from the refridgerator, using a small cookie scoop, scoop out uniform size balls of dough. Place on cookie sheet. When all cookie balls have been placed, go back and make cookies into nice balls. Using your thumb, indent a thumbprint onto the middle of the cookie. If dough cracks, just work it over and smooth it.
• 5. Add your sugarplum filling (aka, your blueberry, walnut, cinnamon). Bake for 10-12 minutes. Remove from oven, and let sit on cookie sheet for about 1 minute to ensure easier handling. Place cookies on cooling rack to cool.
• 6. As cookies are cooling, make your lemon cream cheese filling. In your mixer bowl, add your butter, cream cheese. Beat till light and fluffy. Add your sugar, vanilla and beat till thoroughly incorporated. Finally add your grated lemon zest. Spoon frosting into a pastry bag using a star tip, or a ziplock bag if needed. Pipe frosting over cookies right onto the cooling rack. Let sit overnight to ensure frosting has hardened. Enjoy!!

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.

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.

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/GINGERBREAD CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour an 8" square pan (or use Pam).
• The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
• When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
• Once everything is mixed in, pour the batter into the prepared pan.
• Bake at 350°. Check for doneness by inserting a toothpick in the middle.
• When it comes out clean, it's done.

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*.