ined baking sheets.
Bake cookies for 8-10 minutes for
lour mixture to make a soft, thick, not-very-sticky dough
inch thick. Cut out gingerbread men shapes using floured cutters
s evenly moistened and forms soft mass, about 10 seconds. Alternatively
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.
o make desired shapes. Transfer cookies to a parchment lined baking
Mix shortening, brown sugar and molasses thoroughly.
Stir in water.
Measure flour.
Blend all dry ingredients.
Add to first mixture.
Chill.
Heat oven to 350\u00b0.
Roll 1/2 inch thick.
Cut with 2 1/2-inch round cutter.
Place far apart on a lightly greased cookie sheet.
Bake about 15 minutes or until no imprint remains when touched lightly.
Frost cooled cookies with creamy icing.
Makes 2 2/3 dozen cookies.
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!
ecorate if desired.
Note: Cookies are soft, but will begin to
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.
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.
urface until the dough is soft and smooth. Roll out the
coa powder. As with all cookies, it's the taste
o stick.
Cut the gingerbread cookie batter into the shapes