Gingerbread Men Cookies
Ingredients:
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon pure vanilla extract
Directions:
Mix first 6 ingredients; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake in preheated 350 degree F. oven for 8-10 minutes or until edges of cookies just begin to brown. Cool on baking sheets for 2 minutes. Remove to wire racks; cool completely. Decorate cookies as desired. Store cookies in airtight container up to 5 days.
Source: I found this in a mailer. It was right alongside a coupon for McCormick spices (it is a McCormick recipe). I also found it online here.
Royal Icing III
Ingredients:
3 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites, beaten
Directions:
In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes, or until mixture is thick enough to hold its shape.
Source: Allrecipes.com, submitted by Veronica. You can find the recipe here.
Chocolate Brownie Roll-Out Cookies
Ingredients:
3 cups all-purpose flour
2/3 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
Whisk flour, cocoa, salt, and baking powder together in a bowl.
Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in dry ingredients. Scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
Roll dough to 1/4-inch thickness on a floured surface. Cut into desired shape using a 1 1/2-inch cutter, brushing extra flour off tops. (It disappears once baked, so don't worry if they go into the oven looking white.) Bake 8-11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool. Makes 5 1/2 dozen.
Nutrition information per cookie: 60 calories, 3 g fat, 15 mg cholesterol, 1 g protein, 9 g carbs, 0 g fiber, 35 mg sodium.
Source: This was found in a mailer. The mailer said "Excerpted from The Smitten Kitchen Cookbook by Deb Perelman.
Notes: The mailer described these as follows: "These cookies taste just like the crunchy edges of brownies." I wouldn't say that exactly. They didn't remind me of brownies at all. However, these are a really good, basic, roll-out chocolate sugar cookie. At least that is my opinion!
