Tag Archives: cookies

Gingerbread Men Cookies

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Gingerbread Men
3 cups flour
2 tsp. McCormick® Ground Ginger
1 tsp. McCormick® Ground Cinnamon
1 tsp. baking soda
1/4 tsp. McCormick® Ground Nutmeg
1/4 tsp. salt
3/4 cup (1/2 sticks) butter, softened
3/4 cups firmly packed brown sugar
1/2 cup molasses
l egg

MIX flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

ROLL out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

BAKE in preheated 350°F oven 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate as desired.

Makes 2 dozen.

Cream Cheese Mincemeat Cookies

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Cream Cheese Mincemeat Cookies

1   cup  butter or margarine
1   large package (8 oz.) cream cheese
2   cups powdered sugar
About 3 cups all-purpose flour
3/4   cup prepared mincemeat
1  teaspoon grated lemon peel

In a food processor or with a mixer, whirl or beat butter, cream cheese, and ‘/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.

On a floured board, roll half the dough (keep remainder cold) Vs inch thick. Cut into 21/2-inch rounds with a floured cutter; place rounds slightly
apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and cut.

Combine mincemeat and peel; drop Vi teaspoon of mixture in center of each round. Fold each round over filling and press edges to seal.

Bake in a 375° oven until golden, 18 to 20 minutes; if using 1 oven, switch pan positions after 10 minutes.

Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well. Cool on racks. Repeat to use remaining dough and filling. Serve, or store airtight up to 2 days or freeze. Makes about 5 dozen.

Per cookie: 87 cal. (47 percent from fat); 1 g protein; 4.5 g fat (2.8 g sat); 11 g carbo.; 53 mg sodium; 12 rag chol.