Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Gifts : Raisin' Cane Gingerbread Boys & Girls

Makes about 20, 6" - 7" Cookies
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Raisin' Cane Gingerbread Boys & Girls

Contributed by: NAPSA

Raisin' Cane Gingerbread Boys & Girls

(NAPSA) - Few things conjure up holiday fun like the image of kids decorating cookies and the aroma of fresh-baked gingerbread.

Gingerbread cookies date back to Queen Elizabeth I, who is said to have had the likeness of important visitors baked out of gingerbread. Since then, the cookies have become a holiday tradition that brings families together. So easy to bake up and decorate with raisins from the pantry, Gingerbread Boys & Girls dress up with dried cranberries, icing and mini candy canes.

Raisin* Cane Gingerbread Boys & Girls
To make them as party favors or as a gift for neighbors, teachers and friends, place a large cookie into a holiday cellophane bag (available in craft stores) together with a mini candy cane. Then tie with holiday ribbon.

Ingredients:

  • 5 1/2 cups all-purpose flour
  • 5 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup unsulphured molasses
  • 2 eggs
  • Tube of icing or royal icing
  • 1/2 cup Sun-Maid Natural Raisins or Cape Cod Cranberries
  • Small candy canes

Directions:

Mix dry ingredients in medium bowl; set aside. Preheat oven to 350 F.

Beat butter in large bowl until light and fluffy. Add brown sugar, molasses and eggs; beat well. Gradually beat in dry mixture on low speed.

Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1 1/2 hours.

Roll dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350!F for 11 to 13 minutes. Let cool 2 to 3 minutes.

Decorate with royal icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side.

For more holiday recipes, visit www.sunmaid.com.

Serving Size: Makes about 20, 6" - 7" Cookies


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic