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.
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.
Heat oven to 375\u00b0.
By hand, mix dry cake mix, water, flour and butter.
Roll into balls and roll in sugar, then flatten slightly.
Or, roll out on floured surface and cut with cookie cutter.
Bake 6 to 9 minutes on ungreased cookie sheet.
ecorate if desired.
Note: Cookies are soft, but will begin
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!
ake a base for the gingerbread house.
Cut templates for
cookie cutter. Place the cookies onto the prepared baking sheets
dd whipped cream to each gingerbread piece, top with fresh raspberries
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.
o make desired shapes. Transfer cookies to a parchment lined baking
ight golden brown. Let the cookies cool for 2 minutes away
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.
Mix all together and bake for 350 degrees for 7 to 9 minutes. This recipe works great with different cake mixes and different chips, like butter flavor cake mix with butter brickle bits or broken bits of Butterfinger bars.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
For the cookies: In a large bowl, combine