By: Amanda Formaro, from Kaboose.com
GINGERBREAD FACE COOKIES
What you'll need:
Your favorite gingerbread cookie recipe or try ours (see recipe below)!
Candies for decoration such as gumdrops, nonpareils, sprinkles, decorator icing, M&M’s, Skittles, etc
How to make it:
Make cookie dough and use large round cookie cutters or a drinking cup to create circles. Bake as directed and allow to cool off completely.
Place different types of decorations into small bowls. We used Dots candy, spiced gumdrops, nonpareils, Skittles candies, and white tube decorator frosting.
Use decorator frosting to draw on rick rack.
To “glue” on eyes, cheeks and nose, dot some decorator frosting onto the cookie, then gently press the decoration on top of it.
Cut gumdrops in half, use the top half for eyes and bottom half for cheeks.
To make colorful hair, cover top of cookie with decorator icing them dip into nonpareils or sprinkles.
If you would like softer cookies, do not roll the dough as thin and bake for a few minutes less.
If you have several children participating, be sure to set out enough bowls of decorations and place them within reach.
This is a perfect photo opportunity! Be sure to have your camera ready when the children begin to decorate.
This simply splendid gingerbread recipe will engage your kids' imaginations as they transform humble gingerbread into countless Christmas creations. Just add an assortment of cookie cutters and candy decorations.
1-1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (16 ounce) package chocolate frosting
Cooking InstructionsPreheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
Mix together the molasses, brown sugar, water and shortening.
Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool.
total fat: 5.3g