EILEEN'S SPICY GINGERBREAD MEN
Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses.
Provided by Stephanie Schneidewind
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 12
Steps:
- In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g
ELLEN'S SPICY GINGERBREAD MEN
You just have to love Gingerbread Men. They are great fun to make. Grandkids and I use make them every Christmas season when they were younger. And shorter.
Provided by Myrna 2
Categories Dessert
Time 30m
Yield 30 gingerbread men
Number Of Ingredients 12
Steps:
- In a large bowl, cream margarine and sugar til smooth.
- Stir in, molasses and egg yolk.
- Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mix.
- til smooth.
- Cover and chill for at least 1 hour.
- Preheat oven to 350%.
- On lightly floured surface, roll the dough to 1/4 thickness.
- Cut into desired shapes.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 8- 10 minutes.
- Remove and cool.
- Frost and decorate.
- At Easter, for an added surprise, I like to dip them in melted chocolate and then decorate.
Nutrition Facts : Calories 89, Fat 3.3, SaturatedFat 0.6, Cholesterol 6.3, Sodium 104, Carbohydrate 14.1, Fiber 0.3, Sugar 6.5, Protein 1
THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
GINGERBREAD MEN
Use this versatile dough to make gingerbread men and other shapes. Let the kids decorate them with icing for a perfect winter's day activity
Provided by leahboundsx
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 15-20
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
- On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.
Nutrition Facts : Calories 95 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 1 grams protein, Sodium 0.44 milligram of sodium
GINGERBREAD MEN
This is a Delia Smith recipe so CANNOT go wrong with it! You may decorate it with currants or pipe on the icing after its been baked and cooled down or simply leave them plain.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to gas mark 4/350°F/180°C.
- You will need 2 lightly greased baking sheets.
- In a large saucepan, put in the brown sugar, golden syrup, treacle, all the spices and orange rind with 1 tablespoon of water.
- Bring them to boiling point, stirring all the time.
- Remove the pan from the heat and stir in the butter cut into cubes, and the bicarbonate of soda.
- Next stir in the flour gradually until you have a smooth manageable dough - add a little more flour, if you think it needs it.
- Leave the dough covered, in a cool place to become firm, approximately 30 minutes.
- Roll the dough out on a lightly floured surface to 1/8 inch (3 mm) thick and cut out the gingerbread men.
- Arrange them on the lightly greased baking sheets.
- Bake on the middle shelf of the oven for 10-15 minutes or until the biscuits feel firm when lightly pressed with a fingertip.
- Leave the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack.
- Once cool, store in an airtight container.
Nutrition Facts : Calories 108.5, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 62.4, Carbohydrate 16.9, Fiber 0.5, Sugar 4.3, Protein 1.5
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