...because you're going to want to exercise after you realize how many you've eaten! These cookies can be either thick and soft or thin and crispy, but I prefer thick and soft and melt-in-your-mouth. So I rolled the dough to a hefty ¼" and baked for 8 min. They are best eaten straight out of the oven, but if you plan on giving these cookies away, make sure you decorate them at least a night before to let the icing completely harden. Once the the icing's set, these cookies are very robust and would be glad to join you in your holiday travel! But unfortunately, the one below did not survive...
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Gingerbread Friends
Source: The Recipe Encyclopedia, by Family Circle Staff
Ingredients:
For the cookies:
½ cup unsalted butter
½ cup dark brown sugar, firmly packed
⅓ cup dark corn syrup
1 egg, lightly beaten
2 ½ cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon currants
For the icing:
1 ⅓ cups confectioners’ sugar, sifted
½ teaspoon lemon juice
1-2 tablespoons milk
Assorted food colorings
Directions
* Preheat oven to moderate 350ºF. Lightly grease two baking sheets; set aside.
* Beat the butter, sugar and syrup in a mixing bowl until light and creamy. Add the egg; beat well. Sift together the flour, ginger, baking powder and baking soda; add to the butter mixture. Stir until well blended. Turn the dough onto a well-floured surface and knead for 1-2 minutes or until smooth. Wrap dough and chill 15 minutes.
* On a floured surface, roll the dough to 1/8-¼ inch thickness (dust the rolling pin with flour if necessary to prevent sticking).
* Cut the dough into shapes with 4-5 inch gingerbread man cutter. Press the remaining dough together and roll it out again. Cut out shapes. Place the gingerbread shapes on the prepared baking sheets. Position the currants as eyes and noses on the gingerbread family. Bake for about 10 minutes or until set and lightly browned. Allow to cool for 1 minute on the baking sheets. Remove to wire rack to cool completely.
* To make Icing: In a mixing bowl combine the confectioners’ sugar, the lemon juice and 1 tablespoon milk. Stir in enough of the remaining milk to make the desired consistency. Divide the icing and add food coloring as desired. Using a pastry bag with small tip (or small plastic bag with a corner snipped off) pipe faces and clothing onto the gingerbread family, decorating as desired. Makes 24 cookies.
Note: When the icing is completely dry gingerbread families may be stored in an airtight container for up to 3 days.
