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I made thisrecipe last Christmas for our family gathering.  i wanted to make something whimsical for the children. Not knowing if any ever had tried these fellows before.  i sure hadn’t….and it turned out to be a great gamble. The kids LOVED them! they flew off the plate.  My boyfriends niece enjoyed taking of the eyes, mouth, and buttons.  Her brother would eat the head, arms, and legs… leaving the body.  Kids sure are funny.  Now do watch your men as they bake…as you can see in my photo below some got a deeper tan.

Gingerbread Fellows Recipe:

Makes 36

1 cup granulated sugar

1/2 cup light brown sugar, firmly packed

1/2 cup (1 stick) margarine, at room temperature

1 egg

1/3 cup molasses

2 1/2 cup flour

2 teaspoons ground ginger

1/2 teaspoon grated nutmeg

1 teaspoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

> Preheat oven to 325F. Line 2-3 cookie sheets with wax paper and grease lightly.

> With an electric mixer, cream the granulated sugar, the brown sugar, butter, and margarine until light and fluffy. Add the egg and continue beating to blend well. Add molasses.

> Sift the dry ingredients 3 times, the stir into the butter mixture.  Refrigerate for 30 minutes.

> Roll out the dough (in a lightly floured surface) and cut out shapes with gingerbread man cutter. 

> Bake until golden brown around the edges, 12-15 minutes.  Cool completly before decorating with royal icing (recipe follows)

– cookie recipe from “the ultimate book of baking” martha day

Royal icing:

3 ounces pasteurized egg whites

1 teaspoon vanilla extract

4 cups confectioners’ sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.  For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

-Recipe courtesy of Alton Brown Food Network

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