Gingerbread People

"Can we eat them yet?” is the first question you'll hear when baking spicy gingerbread cookies. The aroma is almost as good as the taste!

Yield: 9 dozen 2 1/2 inch cookies

Ingredients

Cookies

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Easy Creamy Frosting

4 cups powdered sugar
1 teaspoon vanilla extract
About 5 tablespoons Half-and-Half

Instructions

Cookies

In large bowl, stir together brown sugar, shortening, molasses and water.
Stir in remaining cookie ingredients.
Cover and refrigerate for at least 2 hours.
Heat oven to 350 degrees F.
Lightly grease cookie sheet.
On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake for 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes).
Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Easy Creamy Frosting

In large bowl, stir together all frosting ingredients until smooth and spreadable.
Decorate cookies with frosting.

Notes

High Altitude (3500-6500 ft) No change.

Using a tub of Betty Crocker ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.

Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.

Nutrition

Per serving: Calories 70 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 8g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%

Exchanges: 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution