Eileen’s Spicy Gingerbread Men
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Peppermint Sugar Cookie Bark
1 pouch Betty Crocker sugar cookie mix
- 1/3 cup butter, softened
- 1bag (12 oz) white vanilla baking chips (2 cups)
- 1/3cup coarsely crushed peppermint candy canes (14 miniature)
- 1 Heat oven to 375°F. Line large cookie sheet with foil. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Press dough into 12-inch square on cookie sheet.
- 2 Bake 10 to 14 minutes or until light golden brown; cool.
- 3 In microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with candy. Let stand until set, about 30 minutes.
- 4 Gently break up cookie bark. Store tightly covered.
Hazelnut Sandwich Cookies
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon cinnamon
- 1 cup hazelnuts, toasted and skinned
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- Confectioners’ sugar, for dusting
- 3/4 cup desired filling (see cook’s note)
In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
Lightly sift confectioners’ sugar over cutout tops. Spread about 2 teaspoons filling on bottoms of remaining cookies and sandwich with sugar-dusted tops.