|
||||
![]() A remix of a holiday favorite • Gingerbread cookie dough Sweet and slightly spicy, the taste of ginger has a way of stirring up fond memories of the holiday season. Recall the aroma of gingerbread and you recall fun-filled family gatherings in the kitchen. Whether the classic gingerbread man or a new interpretation inspired by the introduction of a chocolate “drop,” these treats will be tomorrow’s memories. To get started, use the basic dough recipe to roll out a batch of Gingerbread Men. After baking, let the kids help pipe on simple vanilla frosting and decorate. Then, using the same dough recipe, bake up White Chocolate Kissed Gingerbread Cookies, featuring a white chocolate striped “drop” in the center of the ginger cookie. For more holiday recipe ideas, visit mccormick.com. Ingredients > 3 cups flour > 2 t. ground ginger > 1 t. ground cinnamon > 1 t. baking soda > 1/4 t. ground nutmeg > 1/4 t. salt > 3/4 cup (1 1/2 sticks) butter, softened > 3/4 cup firmly packed brown sugar > 1/2 cup molasses > 1 egg Directions 1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. 2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. 3. Refrigerate four hours or overnight. Prep Time: 20 minutes Refrigerate: four hours • White chocolate-kissed gingerbread cookies > 1 recipe Gingerbread Cookie Dough > 60 white and milk chocolate swirled kiss-shaped candies Directions 1. Prepare dough as directed (see above). 2. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. 3. Bake in preheated 350°F oven eight to 10 minutes. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Makes 5 dozen Store cookies in airtight container up to three days. Courtesy of Family Features NEXT PAGE >>> |
||||