ined baking sheets.
Bake cookies for 8-10 minutes for
inch thick. Cut out gingerbread men shapes using floured cutters
Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
Heat oil and water in small saucepan on low heat until oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended and refrigerate.
1/2\" gingerbread man), cut out cookies and place on ungreased
Heat the oil in a pan and saute the onion until translucent, stirring occasionally. Add the cinnamon sticks and red cabbage, saute briefly then pour in the red wine and vegetable stock. Bring to a boil. Season to taste then add the red currant jelly. Cover and simmer for about 30 mins. Add the crushed gingerbread cookies along with the apple and simmer for another 10 mins.
long time for these cookies to bake; begin checking for
Beat butter, sugar, pudding and egg.
Mix well.
Add flour, baking soda, ginger and cinnamon.
Roll out and cut with cookie cutter.
Bake @ 350* for 10-12 minutes.
Makes 4-5 doxen depending on the size of cookies.
nto 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to
I had two excellent reasons to begin
making gingerbread cookies, my children, Jamie and Jessica.
They are now 22 and 17 years old, but they still want gingerbread cookies at Christmastime!
cookie cutter. Place the cookies onto the prepared baking sheets
br>Bake about 8 minutes. Cookies should be just slightly browned
o 350\u00b0. Make the gingerbread cookie dough according to the
Add espresso to cup.
Stir syrups.
Fill with steamed milk.
Top with whipped cream and garnish with crumbled graham crackers or gingerbread cookies.
Cream margarine and sugar substitute.
Beat in eggs, water and vanilla.
Combine flour, baking soda and salt in a small bowl. Add dry mix to creamed mixture, stirring to blend thoroughly. Stir in chocolate mini-chips.
Bake at 375\u00b0 for 8 to 10 minutes. This cookie will not brown as other chocolate chip cookies.
Makes about 7 dozen.
o make desired shapes. Transfer cookies to a parchment lined baking
Heat oven to 375\u00b0.
Mix the gingerbread mix with the flour, margarine and hot water in a large bowl.
Stir with a spoon until dough is formed.
Divide dough in half.
Place one half on floured cloth-covered surface.
Roll dough 1/8 inch thick; cut with floured cookie cutter.
Place on ungreased cookie sheet.
Bake 6 to 9 minutes or until edges are firm (do not overbake).
Cool 1 minute before removing from cookie sheet.
Cool completely before frosting or decorating.
Store in airtight container.
For the cookies: In a large bowl, combine
nch apart. Very slightly flatten cookies with your palm.
Bake
ith food coloring.
decorate cookies with frosting.
Preheat oven to 375\u00b0F.
Beat oil and butter until blended.
Add powdered sugar and 1 cup sugar; beat well.
Beat in eggs and vanilla.
Sift flour, soda, cream of tartar and salt together.
Stir into sugar mixture.
Mix well.
Chill at least 2 hours.
Roll into 1-inch balls; roll balls in sugar.
Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
The cookies should be flattened to 2-inch rounds; don't flatten too thin.
Bake for 10-14 minutes or until brown around the edges.