Chocolate Gingerbread Boys And Girls Recipes

GINGERBREAD BOYS

Steps:

• In a bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours., On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a 4-in. cookie cutter dipped in flour. Place 2 in. apart on greased baking sheets. , Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Decorate as desired.

CHOCOLATE GINGERBREADS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

GINGERBREAD BOY AND GIRL CAKES

Steps:

• In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine the molasses and water. In another bowl, combine flour, baking soda, ginger, cinnamon and salt. Add to creamed mixture alternately with molasses mixture. Pour into a greased 15x10x1-in. baking pan lined with waxed paper. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes; invert onto a wire rack. Remove waxed paper; cool completely., In a bowl, cream shortening, butter and vanilla. Beat in confectioners' sugar and milk. Place 1/2 cup of frosting each in two bowls. Tint one red and leave the other white. Place 1/4 cup frosting in another bowl; tint gold. Place 1 cup of frosting in another bowl; tint dark tan., Trace patterns onto waxed paper as directed and cut out. With a sharp knife, cut around patterns on gingerbread. Transfer cutouts onto a 16x11-in. covered board. , With tan frosting, frost girl's head, upper torso and bottom edge and boy's head, arms and legs. With gold, frost boy's overalls and make a heart centered at girl's waistline. Frost hear skirt red., Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill with remaining red frosting. Pipe buttons on boy, bow on girl and smile on both., Prepare another bag; insert star tip and fill with white frosting. On both boy and girl, pipe a zigzag border at neckline and 1 in. from the tip of each arm. On the girl, pipe above and below the skirt and 1/4 in. from her feet. On the boy, pipe 1/4 in. from the top of his head, below shorts and 1/2 in. from the bottom of his feet. Insert M&M's for eyes.

CHOCOLATE GINGERBREAD BOYS AND GIRLS

Steps:

• Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Combine flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for 1 hour or until firm.
• Preheat oven to 350°F.
• Roll half of dough to ¼-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.
• Bake for 5 to 6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Place remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate cookies with piped chocolate and prepared frosting or icing.

CHOCOLATE GINGERBREAD BOYS AND GIRLS

Steps:

• MICROWAVE 1 1/2 cups morsels in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
• COMBINE flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for 1 hour or until firm.
• PREHEAT oven to 350 degrees F.
• ROLL half of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.
• BAKE for 5 to 6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100 percent) power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate with piped frosting or icing.

CHOCOLATE GINGERBREAD BOYS AND GIRLS

Steps:

• MICROWAVE 1 1/2 cups morsels in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
• COMBINE flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for 1 hour or until firm.
• PREHEAT oven to 350 degrees F.
• ROLL half of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.
• BAKE for 5 to 6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100 percent) power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate with piped frosting or icing.