Recipe: Gingerbread Men

GINGERBREAD MEN

1/2 c. butter or margarine, softened
3/4 c. sugar
1 egg, beaten
1/4 c. molasses
Juice of 1/2 orange
3 1/2 to 4 c. all-purpose flour
1/2 tsp. salt
1 tsp. soda
1 tsp. ground cinnamon
1 tsp. ground ginger
Raisins
Decorator candies and decorator icing

Cream butter and sugar; beat in egg. Add molasses and orange juice to creamed mixture. Combine dry ingredients and blend into creamed mixture. Chill dough about 1 hour or until stiff enough to handle. Work with half of dough at a time; store remainder in refrigerator. Roll dough 1/4 to 1/8 inch thick between 2 pieces of waxed paper. Cut with a 4 or 7-inch gingerbread man cutter, and remove excess dough. Place greased cookie sheet on top of gingerbread men; invert and remove waxed paper. Press raisins into dough for eyes and nose, and decorate as desired with decorator candies. Bake at 350 degrees for 10 minutes. Cool 1 minute; remove cookies to wire rack to finish cooling. Trim with decorate icing.

PUDDIN' HEAD GINGERBREAD MEN

1/2 c. butter or margarine, softened
1/2 c. packed brown sugar
1 (3 3/4 or 4 oz.) pkg. regular butterscotch pudding mix
1 egg
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
2 c. sifted powdered sugar
2 tbsp. frozen lemonade concentrate, thawed
Water
Gumdrops and assorted other candies, optional

Cream butter or margarine, brown sugar, and pudding mix. Add egg; beat well. Combine flour, baking soda, ginger, and cinnamon. Stir into creamed mixture; chill. Roll part of chilled dough out on floured surface to 1/8 inch thickness. Cut with 4 inch gingerbread man cutter. Place on ungreased cookie sheet. Bake in 350 degree oven for 6 to 8 minutes. Remove from cookie sheet. Cool. Mix powdered sugar, lemonade concentrate, and enough water to make of spreading consistency. Frost gingerbread men or use pastry tube to pipe on frosting decorations. Decorate with candies, if desired. Makes 2 1/2 dozen 4 inch cookies.

FROSTING FOR GINGERBREAD MEN

1 egg white
1/2 tsp. lemon juice
1 3/4 c. confectioners sugar

Beat egg whites and lemon juice until foamy and then add sugar slowly. Beat until stiff peaks form. While using, keep covered with a damp paper towel. Use a baggie, cutting a small hole in corner of bag to decorate.