{"id":315,"date":"2010-12-28T23:03:19","date_gmt":"2010-12-28T23:03:19","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=315"},"modified":"2010-12-28T23:03:19","modified_gmt":"2010-12-28T23:03:19","slug":"gingerbread-people","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/gingerbread-people\/","title":{"rendered":"Gingerbread People"},"content":{"rendered":"

Gingerbread People\"ginger_people\"<\/span><\/h1>\n

\u00a0<\/strong><\/p>\n

I used to think gingerbread people<\/strong> were mostly for decorating and looking at, but not for eating.\u00a0 Now I think they’re as yummy to eat as they are fun to make.\u00a0 The texture is light and crisp, and the spice is just right.\u00a0 Best of all the cookies aren’t too sweet.\u00a0 This way, the kids can decorate the little people with icing and all kinds of candy and not go into sugar shock!<\/span><\/span><\/p>\n

Confectioners Sugar Icing<\/a><\/strong><\/span><\/span><\/span><\/p>\n

NOTE: <\/strong>For instructions on making gingerbread cookie ornaments,<\/span> click here<\/a><\/strong><\/span><\/span><\/span><\/p>\n

COOKIE CUTTERS NEEDED: <\/strong>“people” <\/strong> from 3\u00a0 to\u00a0 5 inches tall<\/span><\/span><\/span><\/span><\/p>\n

METHOD:<\/strong><\/span><\/h2>\n

Whisk<\/strong> together the flour, ginger, cinnamon, cloves, baking soda and salt in a medium bowl.<\/span><\/span><\/span><\/span><\/p>\n

Using an electric mixer, beat the butter and brown sugar in a large bowl until creamy.\u00a0 Beat in the egg, then the molasses.\u00a0 With the beaters on low speed, mix in the flour mixture until incorporated and the dough starts to clump together.\u00a0 Gather the dough into a ball, then divide it half.\u00a0 Flatten each half into a disk and wrap separately in plastic wrap.\u00a0 Chill for at least 2 hours or until firm enough to roll out.<\/span><\/span><\/span><\/span><\/p>\n

PREHEAT<\/strong><\/span> the oven to 350 \u00b0F.\u00a0 Line 2 cookie sheets with parchment paper.<\/span><\/span><\/span><\/span><\/p>\n

WORKING<\/strong>\u00a0 with one disk at a time, roll it out on a well floured surface to a scant 1\/4\u00a0 inch thickness.\u00a0 Sprinkle the rolling pin with flour if the dough sticks to it.\u00a0 Use assorted ” people ” cutters to stamp out cookies.\u00a0 Using a thin metal spatula, transfer the cookies to the prepared sheets arranging them about 1\u00a0 1\/2\u00a0 inches apart.\u00a0 Gather the scraps into a ball, chill the dough as necessary and reroll a few times.<\/span><\/span><\/span><\/span><\/p>\n

BAKE<\/strong> the cookies for about 11 minutes, rotating the sheets from top to bottom and front to back halfway through baking or until the edges appear slightly browned.\u00a0 Let the cookies rest on the sheets for a few minutes to firm up, then carefully transfer them to a rack to cool completely before decorating.<\/span><\/span><\/span><\/span><\/p>\n

STORE<\/strong> undecorated cookies in an airtight container for up to 3 weeks.<\/strong><\/span><\/span><\/span><\/span><\/p>\n


\n<\/strong><\/span><\/span><\/span><\/p>\n


\n<\/span><\/span><\/p>\n

3 cups all purpose flour<\/p>\n

2 teaspoons ground ginger<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

1\/4 teaspoon ground cloves<\/p>\n

1 teaspoon baking soda<\/p>\n

1\/4 teaspoon salt<\/p>\n

8 tablespoons (1 stick) unsalted butter , softened<\/p>\n

3\/4 cup packed brown sugar<\/p>\n

1 large egg<\/p>\n

1\/2 cup molasses
\n60 minutes
\n35 to 45 Cookies<\/p>\n","protected":false},"excerpt":{"rendered":"

Gingerbread People \u00a0 I used to think gingerbread people were mostly for decorating and looking at, but not for eating.\u00a0 Now I think they’re as yummy to eat as they are fun to make.\u00a0 The texture is light and crisp, and the spice is just right.\u00a0 Best of all the cookies aren’t too sweet.\u00a0 This way, the kids can decorate the little people with icing and all kinds of candy and not go into sugar shock! Confectioners Sugar Icing NOTE: For instructions on making gingerbread cookie ornaments, click here COOKIE CUTTERS NEEDED: “people” from 3\u00a0 to\u00a0 5 inches tall METHOD: Whisk together the flour, ginger, cinnamon, cloves, baking soda and salt in a medium bowl. Using an electric mixer, beat the butter and brown sugar in a large bowl until creamy.\u00a0 Beat in the egg, then the molasses.\u00a0 With the beaters on low speed, mix in the flour mixture until incorporated and the dough starts to clump together.\u00a0 Gather the dough into a ball, then divide it half.\u00a0 Flatten each half into a disk and wrap separately in plastic wrap.\u00a0 Chill for at least 2 hours or until firm enough to roll out. PREHEAT the oven to 350 \u00b0F.\u00a0 Line 2 cookie sheets with parchment paper. WORKING\u00a0 with one disk at a time, roll it out on a well floured surface to a scant 1\/4\u00a0 inch thickness.\u00a0 Sprinkle the rolling pin with flour if the dough sticks to it.\u00a0 Use assorted ” people ” cutters to stamp out cookies.\u00a0 Using a thin metal spatula, transfer the cookies to the prepared sheets arranging them about 1\u00a0 1\/2\u00a0 inches apart.\u00a0 Gather the scraps into a ball, chill the dough as necessary and reroll a few times. BAKE the cookies for about 11 minutes, rotating the sheets from top to bottom and front to back halfway through baking or until the edges appear slightly browned.\u00a0 Let the cookies rest on the sheets for a few minutes to firm up, then carefully transfer them to a rack to cool completely before decorating. STORE undecorated cookies in an airtight container for up to 3 weeks. 3 cups all purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1\/4 teaspoon ground cloves 1 teaspoon baking soda 1\/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter , softened 3\/4 cup packed brown sugar 1 large egg 1\/2 cup molasses 60 minutes 35 to 45 Cookies<\/p>\n","protected":false},"author":1,"featured_media":892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,43],"tags":[49,71,121,122,123,124,125,72,73],"class_list":["post-315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","tag-baking","tag-cookies","tag-gingerbread-cookie-recipe","tag-gingerbread-cookies","tag-gingerbread-people","tag-gingerbread-recipes","tag-gingerbreads","tag-holiday-baking","tag-holiday-cookies"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=315"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/892"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}