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Gingerbread Cutouts
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1 cup butter, softened
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon each ground cinnamon, nutmeg, cloves and ginger
2 eggs, beaten
1 teaspoon cider vinegar
5 cups all-purpose flour
1 teaspoon baking soda
Red-hot candies
In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a
boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in
eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to
form a soft dough. Cover and refrigerate for several hours or until easy to
handle. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 2-1/2-in. gingerbread man cookie cutter. Place on greased baking
sheets. Use red-hots for eyes and buttons. Bake at 350° for 8-10 minutes.
Remove to wire racks to cool.
Yield: about 6 dozen.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |