We celebrated our annual cookie day this last Saturday. It's a day full of fun and laughter and a ton of Christmas baking. My sister and sweet nieces made the cutest gingerbread men this year so I thought I would share the recipe...
Puddin' Head Gingerbread Men
- 1-½ cup Butter, Softened
- 1-½ cup Brown Sugar
- 10-½ ounces, weight Butterscotch Cook-n-Serve Pudding (3 - 3.5 Oz Boxes)
- 3 whole Eggs
- 1 teaspoon Vanilla
- 2 teaspoons Cinnamon
- 1-½ teaspoon Nutmeg
- 3 teaspoons Ginger
- 1-½ teaspoon Baking Soda
- 4-½ cups Flour
Royal Icing
- 3 Tablespoons Meringue Powder
- 4 cups Powdered Sugar
- 8 Tablespoons Warm Water
Preheat oven to 350 degrees.
Cream together the butter, brown sugar, and pudding. Slowly add eggs and vanilla. Mix until well combined. Sift the dry ingredients together and add to the butter mixture. When well-mixed, roll on a well-floured surface and cut into desired shapes. Bake in preheated oven for 10-12 minutes. My sister skipped the frosting and decorated the cookies with sprinkles etc. before she baked them.
Allow cookies to cool completely on wire rack. Decorate with Royal Icing.
To make icing, combine meringue powder, powdered sugar, and 5 tablespoons of water. Mix slowly, adding more water until desired consistency is reached. Mix on high speed with an electric mixer for 7-9 minutes. Icing may be stored for up to two weeks in a tightly lidded container. Cover with a dampened kitchen towel to avoid drying of the icing while you are working with it!
I love gingerbread men... for a cute gift you could whip up a batch of these adorable little guys and pair them up with my Gingerbread mug rugs. Wouldn't that make an adorable gift. A little sweet something for your family and friends! My Ginger and Nutmeg Gingerbread Boy and Girl can be found in my Etsy Shop. Both are instant PDF downloads.
Happy Quilting!
Cindy
