Gingerbread Men (makes approximately 40 cookies)
1 cup sugar
1/2 cup molasses
1/2 cup water
1 Tbs ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 cup unsalted butter, softened
4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
In a large saucepan, stir together sugar, molasses, water, ginger, cinnamon and cloves. Bring the mixture to a boil and stir until sugar dissolves. Remove from the heat and add butter. Stir occasionally until the butter is melted and incorporated. Let cool for 15 minutes.
In a medium bowl, sift together flour, baking soda and salt. Stir the flour mixture into the molasses mixture (after it’s cooled) with a wooden spoon. Mix until combined.
Place dough into a gallon sized Ziploc bag and flatten the dough evenly into one sheet.
The next day, preheat oven to 375F and line two cookie sheets with parchment paper. Prepare a clean, flat surface with a light dusting of flour. Working with 1/4 of the dough at a time, roll dough to a 1/4 inch thickness, adding flour as need. With a floured cookie cutter, cut dough into desired shapes. Bake cookies for 8-10 minutes, until set and lightly browned. Remove from oven and let cool on cooling racks before icing.
1 Tbs meringue powder
2 cups powdered sugar
4-5 Tbs of water
red & green food coloring, if desired
Peanut Butter Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 ¼ cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.