I love gingerbread men, but it wasn't always that way! I tried for many years when the girls were growing up to make them and never could get any that tasted very good. My idea of gingerbread men became, "Oh these are the cookies I pick up at any bakery because they're not very good from them either so I'll poke a hole in the top of them shellac them add a ribbon and hang on the Christmas tree.
Carly, my daughter made this recipe and they are so delicious that I now like them very much.
I just love the frogs with Santa. Who knew he was such a party animal?
Carly, my daughter made this recipe and they are so delicious that I now like them very much.
Carly gave it to me. I can't help but laugh when I look at them, they have such expressions.
She made the dough for these gingerbread cookies.
She is quite the baker, and expecting a baby soon. I don't know how she does it.
"I have found that you can put 10 people in a room with the same ingredients and the very same recipe and you will taste 10 different tastes when they are finished cooking. No 2 individuals cook in the same way. "
"I have found that you can put 10 people in a room with the same ingredients and the very same recipe and you will taste 10 different tastes when they are finished cooking. No 2 individuals cook in the same way. "
I had so much fun rolling out the dough and baking these.
She found the recipe at McCormick
Directions
- 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. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
I know you will enjoy these and I'm so glad Carly introduced me to a great tasting Gingerbread Cookie Dough Recipe..
Enjoy the recipe and the video...Thank you Carly and Thank you McCormick!
here for post
