Recipe: Triple Gingerbread Drops, Hearts and Men

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Recipe: Triple Gingerbread Drops, Hearts and Men
From: Holiday baking 1998 p. 34 Volume Vlll Number 3

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup granulated sugar, plus extra if making drops
1/2 cup (I stick) unsalted butter, softened
1/3 cup molasses
1 large egg
1 teaspoon fresh ginger juice
(can be obtained from 2 ounces freshly grated or pureed ginger squeezed by hand)
4 tablespoons minced dried cherries
3 tablespoons minced crystallized ginger

1. In medium bowl, stir together flour, baking soda, salt, allspice and ground ginger. Set aside.

2. In large bowl, beat together butter and sugar until light. Add egg, molasses and ginger juice, and beat well.

3. Add flour mixture in batches and beat to incorporate after each addition.

4. Stir in crystallized ginger and cherries.

5. Cover bowl with plastic wrap and chill I to 2 hours, or until dough is easy to handle and roll out.

6. Preheat oven to 375 degrees F. For cutout hearts or gingerbread men, roll the dough out to 1/8-inch thickness on a lightly floured surface, and cut the cookies with a lightly floured heart-shaped or figure-shaped cookie cutter. For drops, pinch off grape-size pieces of dough, roll into balls and roll again in additional sugar. Place hearts, men or drops on a lightly greased cookie sheet and bake I 0 minutes. Drops will have a slightly puffed appearance; hearts and men will ear slightly flattened. Yield of hearts and men may vary.

Happy Baking,

Betsy
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