SPICY GINGERBREAD MEN

These Christmas cookies are full of traditional gingerbread spices. We like cutting them in the shape of gingerbread men but any holiday-shaped cookie cutters will work.

Yield: Makes about 2 dozen.

SPICY GINGERBREAD MEN

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1/2 cup fancy molasses
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • Royal Frosting
  • Assorted candy

Directions

  1. Combine flour, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt in a bowl; set aside.
  2. Using medium speed of an electric mixer, beat together shortening, molasses and sugar until fluffy. Add egg yolk and continue beating until blended. Using low speed, gradually beat in flour mixture just until combined. Gather dough into a ball; flatten into a disc shape. Wrap disc with plastic wrap and refrigerate for 1 hour before rolling out.
  3. Preheat oven to 350°F.
  4. Remove dough from refrigerator. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3 1/2 inch tall gingerbread man cookie cutter, cut dough into shapes. Using a floured spatula, place 2 inches apart on ungreased cookie sheets.
  5. Bake until lightly browned, about 10 minutes. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool cookies completely on racks.
  6. Decorate cookies using Royal Frosting and candy.
Nutritional analysis per cookie:

80 calories, 4.5 g fat, 0.2 g protein, 10.2 g carbohydrate, 0.1 g fibre, 93 mg sodium

*Ingredient not included in nutritional analysis.

Tip:

When doubled, this recipe makes enough dough to build a gingerbread house. Divide dough in half, flatten into rectangles, wrap and refrigerate for 1 hour before rolling out. Roll out dough 1/4 inch thick, cut into house pieces and bake until lightly browned. Leftover dough may be re-rolled and cut into shapes for cookies.

 

In recipes where the egg remains uncooked or lightly cooked, it is recommended that pasteurized egg products be used. Pasteurized egg products, such as liquid egg whites and liquid whole egg, are available in the refrigerator or freezer section of most grocery stores. ATCO Blue Flame Kitchen used Burnbrae Farms Naturegg Simply Egg Whites in this recipe.

ROYAL FROSTING

Ingredients

  • 6 tbsp pasteurized liquid egg whites
  • 1 1/2 tsp cream of tartar
  • 3 1/2 cups icing sugar, sifted

Yield: Makes about 2 cups.

Directions

  1. Using high speed of an electric mixer, beat liquid egg whites until foamy. Add cream of tartar and continue beating until very stiff. Gradually beat in icing sugar until stiff peaks form.
  2. Spoon frosting into a pastry bag fitted with a large plain tip. Frosting becomes hard upon standing uncovered. May be refrigerated in an airtight container for up to 24 hours.
Tip:

In recipes where the egg remains uncooked or lightly cooked, it is recommended that pasteurized egg products be used. Pasteurized egg products, such as liquid egg whites and liquid whole egg, are available in the refrigerator or freezer section of most grocery stores. ATCO Blue Flame Kitchen used Burnbrae Farms Naturegg Simply Egg Whites in this recipe.