Some of the Best Men Around! Gingerbread Men (Cookies)

Thanksgiving has now come and gone.  A good time had by all in my corner of the world.  With palm trees beginning to light up around town, I will continue to be grateful for the rest of the year. You know for breath, clean water and of course, cookies.  Now, let’s get to it.  One of the best times of the year for confections in my opinion is here. Don’t tell Halloween.  Or do.  Whatever.  The first for me this season starts with my favorite kind of men; gingerbread men (cookies).


Here is the first round of gingerbread cookies from my kitchen.  Recipe courtesy of a gifted plate. Full of cookies, of course.

Fun fact:  Gingerbread cookies came from Greece in 2400 B.C.  Gingerbread houses originated in Germany in the 16th Century.  Read more here, while your cookies are baking.  The History Kitchen PBS Food.

some not so great but fun decorating happening.. some of these better suited for tasting cookies..

INGREDIENTS

    • 2 1/4 cups all-purpose flour
    • 12teaspoons baking powder
    • 14teaspoon baking soda
    • 14teaspoon salt
    • 1 tablespoon ground ginger
    • 1 teaspoons ground cinnamon
    • 14teaspoon ground nutmeg
    • 1/2 cup salted butter (softened)
    • 1/2 cup dark brown sugar
    • 1 large egg
    • 3 Tablespoons molasses

DIRECTIONS

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg until well blended. In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.  Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.  Preheat oven to 350 deg. Prepare baking sheets by lining with parchment paper. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Place 1 portion of the dough on a lightly floured surface.  Sprinkle flour over dough and rolling pin.  Roll dough to a scant 1/4-inch thick.  Use additional flour to avoid sticking. Cut out cookies with desired cutter– the ginger bread man is our favorite of course.  Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 8 minutes.  Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.  After cookies are cool you may decorate them any way you like. I like Royal icing and cocoa pearls.  Those white t-shirts though.

Until Next Time…

I will be taking pictures of lights in the art studio..