Baking is the tastiest part of LaJunta Malone's hobby of collecting gingerbread boys. "I decorate gingerbread cookies to use for gifts and always serve them during the holidays," says this Camden, Alabama reader.
- 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 Hots 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.
Originally published as Gingerbread Cutouts in Taste of Home December/January 1995, p13
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