McCormick® Gingerbread Men Cookies Best Dishes

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McCormick® Gingerbread Men Cookies

"These Gingerbread Men Cookies are as cute as can be. If preferred, decorate with raisins, currants or cinnamon crimson warm sweets for eyes and buttons."

Ingredients :

3 cups flour
2 teaspoons McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon salt
three/4 cup butter, softened
three/four cup firmly packed brown sugar
half cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract

Instructions :

Prep : 20M	Cook : 24M	Ready in : 4H30M

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in big bowl. Beat butter and brown sugar in big bowl with electric mixer on medium velocity until mild and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour aggregate on low pace until properly blended. Press dough right into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or in a single day.
Preheat oven to 350 levels F. Roll out dough to one/4-inch thickness on gently floured work surface. Cut into gingerbread men shapes with five-inch cookie cutter. Place 1 inch aside on ungreased baking sheets.
Bake 8 to 10 minutes or till edges of cookies are set and simply begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to twine racks; cool absolutely. Decorate cooled cookies as desired. Store cookies in hermetic box up to 5 days.

Notes :

White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven eight to 10 minutes or until edges of cookies just start to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into middle of each cookie. Remove to cord racks; cool completely. Makes five dozen.
Gingerbread Whoopie Pies with Lemon Creme: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 levels F oven 8 to ten minutes or till edges of cookies just begin to brown. Remove to twine racks; cool completely. For the Lemon Creme, blend 1 jar (7 oz.) marshmallow cream, 1/four cup (half stick) butter, softened, four oz. Cream cheese, softened, and 1 teaspoon McCormick® Pure Lemon Extract in medium bowl until nicely blended. To gather whoopie pies, area about 1 tablespoon filling at the flat facet of 1 cookie. Top with a 2d cookie, pressing gently to unfold the filling. Roll fringe of whoopie pie in 1 cup beaten peppermint candy. Repeat with final cookies, filling and candy. Store whoopie pies between layers of wax paper in hermetic container in refrigerator up to five days. Makes 2 half dozen.
Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 ranges F oven eight to 10 mins or till edges of cookies simply start to brown. Immediately press a pecan 1/2 into center of each cookie. Top every with 1/4 teaspoon of caramel topping. Remove to cord racks; cool completely. Drizzle cookies with 2 ounces semi-candy baking chocolate, melted. Let stand till chocolate is ready. Makes 5 dozen.
Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/three cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 ranges F oven 8 to ten mins or till edges of cookies just begin to brown. Remove to cord racks; cool completely. Makes 5 dozen.

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