Eaaaaasy ginger bread man recipe?

Cookies:


1/2 cup firmly packed brown sugar


1/2 cup vegetable shortening


1 cup corn syrup (light or dark)


4 cups all-purpose flour


2 1/2 teaspoons ground ginger


1 1/2 teaspoons ground cinnamon


1/2 teaspoon salt


1/2 teaspoon grated nutmeg


1/4 teaspoon allspice


Royal Icing, recipe follows


Equipment:


Gingerbread women and men cookie cutters


Green, yellow, red, blue, and black food coloring


Small offset spatulas


Gold and silver dragees


Edible glitter


Colored sprinkles


Small paint brush


Pastry bags with couplers


Pastry tip sizes 1, 2, 3, 101, and 46


White and yellow nonpareils


White, yellow, red, and green sanding sugar


Multicolored mini-jawbreakers (about 1/4-inch round)


Piping gel








Make the Cookies: Preheat the oven to 350 degrees F.


Place the brown sugar, shortening, and corn syrup in a saucepan and heat on medium, stirring constantly until the shortening is melted.





Place all of the dry ingredients in a large bowl; then add the warm sugar mixture, stirring until all of the ingredients are well blended. The dough will appear crumbly but will hold together when rolled out.





Use the dough immediately, while it is still warm. If it starts to crumble, place it in a warm oven for 1 to 2 minutes until it softens a bit.





To make decorated cutout cookies; Roll out the dough to about 1/8-inch thick on a lightly floured surface. Cut out gingerbread women and men with cookie cutters. Place the cookies on foil-lined cookie sheets and bake until golden brown, about 10 to 15 minutes. Cool the cookies on racks before decorating.





To decorate, tint a recipe of royal icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.








Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.


5 tablespoons meringue powder (found in cake decorating stores)


1/2 cup minus 2 tablespoons water


OR


2 egg whites*, at room temperature


1/2 teaspoon cream of tartar


2 teaspoons water


1 pound confectioners' sugar





Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.





Yield: 2 1/2 cups


Prep Time: 5 minutes


Ease of Preparation: EasyEaaaaasy ginger bread man recipe?
Here is a nice, flavourful Gingerbread recipe. Enjoy...





GINGERBREAD COOKIES





1/2 c. sugar


1/2 c. shortening


1/2 c. dark molasses


1/4 c. water


3/4 tsp. salt


3/4 tsp. ground ginger


1/2 tsp. baking soda


1/4 tsp. ground allspice


2 1/2 c. all purpose flour





Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients. Cover and refrigerate until chilled, 1 to 2 hours.





Heat the oven to 375 degrees. Sprinkle counter top with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick. Cut with gingerbread man cutter.





Lift cookies carefully with a large spatula onto an ungreased cookie sheet. Decorate cookies with raisins (optional). Bake until set 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.





Cool and decorate with frosting if you like. Makes about 1 dozen cookies.Eaaaaasy ginger bread man recipe?
heres one from allrecipes.com








INGREDIENTS





* 1 1/2 cups dark molasses


* 1 cup packed brown sugar


* 2/3 cup cold water


* 1/3 cup shortening


* 7 cups all-purpose flour


* 2 teaspoons baking soda


* 1 teaspoon salt


* 1 teaspoon ground allspice


* 2 teaspoons ground ginger


* 1 teaspoon ground cloves


* 1 teaspoon ground cinnamon


* 1 (16 ounce) package chocolate frosting





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DIRECTIONS





1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.


2. Mix together the molasses, brown sugar, water and shortening.


3. Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.


4. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.
Old-Fashioned Gingerbread Men











5 to 5 陆 cups all-purpose flour


1 teaspoon baking soda


3/4 teaspoon salt


2 teaspoons ground ginger


1 tablespoon ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cloves


1 cup (2 sticks) unsalted butter, at room temperature


1 cup packed light brown sugar


1 large egg, at room temperature


1 cup unsulfured molasses


1 teaspoon vanilla extract





Combine the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. Add the molasses and beat until fluffy, about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semifirm mass. (If it's not firm, add another 录 to 陆 cup flour, but not enough to make it crumbly.) Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week. Preheat oven to 350掳 F. On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack





Makes 3 dozen medium gingerbread men