Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Christmas, Cookies, Holiday

Gingerbread Boys and Girls

Gingerbread Boys and GirlsSource: Recipe courtesy Paula Deen for Food Network Magazine
URL: http://www.foodnetwork.com
URL: http://recipes.nalbone.us

Servings: 9

Preparation Time: 35 minutes
Start to Finish Time: 2 hours 30 minutes

Ingredients

  • For the Cookies:
    • 3/4 cup packed dark brown sugar
    • 4 ounces butter, salted, softened
    • 2 large eggs
    • 1/4 cup molasses
    • 3 3/4 cups all-purpose flour, plus more for dusting work surface
    • 2 teaspoons ground ginger
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon fresh grated nutmeg
    • 1/2 teaspoon salt
  • For the Icing:
    • 1 cup confectioner's sugar, sifted
    • 1 tablespoon milk (1 to 2)
    • Red and green food coloring, as desired
    • Assorted sprinkles, as desired

Directions

  1. Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.
  2. Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.
  3. Preheat the oven to 350. Let the dough sit at room temperature for about 15 minutes, until pliable. Line 1 or more cookie sheets with parchment paper. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely.
  4. Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles.

Yield: 18 to 20 cookies

Copyright: © 2010 Television Food Network G.P. All rights reserved.

Per Serving (excluding unknown items): 445 Calories; 12g Fat (24.1% calories from fat); 7g Protein; 78g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 461mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.

Print Recipe