mix together flour, baking soda, gingerbread spice mix and salt; add
ined baking sheets.
Bake cookies for 8-10 minutes for
Cream shortening and sugar.
Add egg and mix well.
Add dry pudding mix and flour and spices.
Mix well.
Roll dough 1/4 inch thick and cut with gingerbread man cutter or shape gingerbread man by taking small pieces and shaping it free hand.
Add decorations.
Bake on greased sheet in 350\u00b0F oven for 10 minutes.
Makes enough dough for 6-7 gingerbread men.
Have fun and enjoy!
Cream butter and brown sugar; add molasses and blend.
In a separate bowl, blend all other ingredients and then combine with butter mixture.
Cover dough and chill until firm.
Roll out chilled dough on a floured surface.
Cut out gingerbread man shapes with cookie cutter.
Place on buttered cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
After cooked, decorate and ice.
ath Tub Tart Shells and Gingerbread Men:
For the wet
br>Bake about 8 minutes. Cookies should be just slightly browned
nch thickness.
Cut with gingerbread man cookie cutter. Place 1 inch
b>gingerbread boy cookie cutter, getting as many cut as possible. Transfer cookies
Combine ingredients.
Use enough flour to make stiff and easy to handle.
Refrigerate.
Flour hands to handle.
Make balls and roll out and cut with gingerbread man cutter.
Place on pan.
Have parts barely touching, they spread out.
Bake on ungreased pan at 350\u00b0, 13-15 minutes.
Remove quickly from pan.
Wrap in Saran Wrap and hang on tree to soften.
Then eat.
Cream shortening, sugar and molasses together.
Add egg.
Stir in flour with soda, baking powder, ginger, cloves and cinnamon. Chill dough.
Then roll out dough 1/4-inch thick and cut with gingerbread man cookie cutter.
Bake 10 to 12 minutes at 350\u00b0.
Add Quaker(R) Oats to your container of choice, pour in milk, add in raisins and pecans.
Sweeten by topping with brown sugar and gingerbread spice before refrigerating overnight.
Rise, shine, and enjoy!
br>Using a gingerbread man cookie cutter, cut out 14 cookies. Place on
Preheat oven to 350\u00b0F. Line 2 large baking trays with parchment paper. Cream butter and sugar until pale and creamy. Add vanilla and egg yolk. Beat until well combined. Add flour and mix until a smooth dough forms. Cover with plastic wrap and chill for 15 mins.
Roll out dough to 1/4 inch thick. Using a 3 inch gingerbread man cutter, punch out 20 cookies. Place on prepared trays. Bake for 8-10 mins, or until golden. Let cool on trays then decorate with white icing and candies.
Cream eggs, sugar, lard and buttermilk.
Add the spices and then the molasses.
Rinse the molasses bottle with 3/4 full of warm water and add to mixture.
Add the flour until it's at a consistency that can be rolled out on the table.
Cut into large circles or gingerbread man shapes.
Bake at 375\u00b0 for 6 to 7 minutes.
Once cool, ice with powdered sugar icing.
Yields approximately 12 dozen cookies.
Recipe can be cut in half.
ecessary.
Use a large gingerbread-man cookie cutter to cut the
nch thickness.Cut with floured gingerbread man cutter.
Place 1/2
3 1/2\" gingerbread man), cut out cookies and place on ungreased
br>Cut with gingerbread man cookie cutter. Place cutout cookies 3 inches apart
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
ith a gingerbread man cookie cutter and arrange cut-out cookies on prepared