good gingerbread men recipe?

Answer 1

Here are 2 really good ones!

Gingerbread cookies--- Very old recipe. Really good!!

INGREDIENTS
1 cup white sugar
3 teaspoons ground ginger
1 teaspoon ground nutmeg
2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Orange spiced gingerbread cookies---Yummy!!

INGREDIENTS
COOKIE
2/3 cup light molasses
1/3 cup firmly packed brown sugar
1/3 cup Butter, softened
1 egg
3 teaspoons grated orange peel
2 3/4 cups all-purpose flour
3 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt

FROSTING
4 cups powdered sugar
1/2 cup Butter, softened
2 teaspoons vanilla extract
3 tablespoons milk, plus more if necessary
Food color, if desired


DIRECTIONS
Combine molasses, brown sugar, 1/3 cup butter, egg and orange peel in large bowl. Beat at medium speed until smooth and creamy. Reduce speed to low. Add all remaining cookie ingredients; beat until well mixed. Cover; refrigerate until firm (at least 2 hours).
Heat oven to 375 degrees F. Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3 to 4-inch cookie cutters. Place 1 inch apart onto greased cookie sheets.
Bake for 6 to 8 minutes or until no indentation remains when touched. Cool completely.
Combine powdered sugar, 1/2 cup butter and vanilla in small mixer bowl. Beat at low speed, adding extra milk for desired spreading consistency. Tint frosting with food color, if desired. Decorate cooled cookies with frosting.

Answer 2

Gingerbread Cookies

2/3 cup shortening
bullet 1/2 cup brown sugar, packed
bullet 1 tsp cinnamon
bullet 1/4 tsp ground cloves
bullet 2 tsp ground ginger
bullet pinch salt
bullet 3/4 cup molasses
bullet 1 egg
bullet 3 cups flour
bullet 1/2 tsp baking powder
bullet 1 tsp baking soda


Cream together first 6 ingredients. Add egg and mix. Add molasses and mix again.

Mix together flour, baking powder and baking soda in a separate bowl. Sift. Add to the creamed mixture and stir until well blended. Chill 1 hour.

Preheat oven to 375 F. Roll out dough 1/4 at a time to 1/8" thickness or slightly thicker on a lightly floured board. Cut with a cookie cutter and transfer to a greased (or non stick) cookie sheet.

Repeat with remaining dough. Before baking, decorate with raisins as you like.

Place in oven for 8 - 10 minutes.

Cool on a wire rack

Decorate with icing, m&m's, chocolate chips or any other items you wish.

Answer 3

Ginger Spice Cookies
(good for Gingerbread Men)
-- Food Network Kitchens

Yield: About 3 dozen cookies, depending upon shape
Prep time: 1 hour
Cook time: 14 to 18 minutes
Inactive prep time: 2 hours 30 minutes
Ease of preparation: Intermediate

1-inch knob peeled fresh ginger or 2 tablespoons
prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum

Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars
as desired

Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.

Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.

Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.

Position racks evenly in the oven and preheat to 350 degrees F.

Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.

For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.

Answer 4

Gingerbread men - For the dough: 125g plain wholemeal flour ½ teaspoon each bicarbonate of soda and ground cinnamon 1 teaspoon ground ginger 25g margarine 50g muscovado sugar 1 tablespoon clear honey 1 teaspoon orange juice To decorate: 50g curd cheese little milk to mix 1. Preheat the oven to 160°C, 325°F, gas mark 3. Place the flour in a mixing bowl and sift in the soda and spices. 2. Place the margarine, sugar and honey in a pan and heat gently, stirring until melted. Cool, then pour onto the flour with the orange juice and mix to a firm dough. 3. Turn onto a floured surface and roll out to about 5mm thick. Using a gingerbread man cutter, cut out 12-14 men and place on greased baking sheets. 4. Bake for 10-15 minutes until firm. Cool on a wire rack. 5. Mix the curd cheese with a little milk to give a smooth consistency. Spoon into a greaseproof paper piping bag fitted with a writing nozzle and pipe eyes, nose, mouth and button on each man. Giant chocolate chip cookies - 125g butter or margarine 50g soft brown sugar 1 medium egg, beaten 150g self raising flour, sifted 175g plain chocolate, finely chopped 50g split almonds, chopped 1. Preheat the oven to 180°C, 350°F, gas mark 4. 2. Beat the fat & sugar together until light & fluffy. Add the egg & beat thoroughly. Mix in the flour, chocolate & almonds. 3. Place 12 spoonfuls of the mixture well apart on greased baking sheets & spread each out to a 10cm circle with a damp fork. 4. Bake in the oven for 15 minutes, until golden. Leave on the baking sheets for 2 minutes, then transfer to a wire rack to cool.

Answer 5

I have some luck with gingerbread mix, add 1/2 cup karo
dark, and crushed almonds flour. Bake on cookie sheet.
http://www.allrecipes.com