Best Heres My Heart Gingerbread Pals Recipes
GINGERBREAD SKELETONS
Surprise your kids with these gingerbread cookies made using Gold Medal® flour and decorated with Betty Crocker® vanilla frosting - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 18
Number Of Ingredients 11
Steps:
- In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda, ginger, cinnamon, salt and cloves. Turn dough out onto lightly floured surface; gather into a ball and press into a flat disk. Wrap with plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 4- to 5-inch gingerbread man cookie cutter. Place 2 inches apart on cookie sheet. Reroll dough and cut additional cookies.
- Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Remove lid and foil seal from frosting container. Microwave on High 30 seconds; stir until smooth. Spoon frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe frosting in skeleton design on cookies.
Nutrition Facts : Calories 328, Carbohydrate 49 1/2 g, Fat 2 1/2, Fiber 1/2 g, Protein 2 1/2 g, SaturatedFat 6 1/2 g, ServingSize 1 Serving, Sodium 205 mg
CREAMY GINGERBREAD CHEESECAKE DIP
Make the holidays even sweeter with this gingerbread dip that's inspired by creamy cheesecake but tastes lighter with the help of Yoplait® Greek 100 vanilla yogurt.
Provided by Corey Valley
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- In medium bowl, beat cream cheese and sugars with electric mixer on medium speed about 1 minute or until smooth. Add molasses; beat until combined.
- Add yogurt, ginger, cinnamon and nutmeg; beat until combined. Add whipped cream; beat until com-bined. Refrigerate 1 hour before serving.
- Serve this yummy dip with graham crackers.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g
GINGERBREAD BLONDIES
Traditional blondies combine forces with gingerbread to offer a dessert that goes way beyond with a glaze topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In small bowl, mix flour, baking powder, cinnamon, ginger, salt and allspice; set aside.
- In medium bowl, beat butter, brown sugar, molasses, vanilla and egg with electric mixer on low speed until blended. Gradually beat in flour mixture. Stir in pecans. Spread in pan.
- Bake 24 to 26 minutes or until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Cool completely in pan on cooling rack, about 1 hour. In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle glaze over bars. Cut into 3 rows by 3 rows. Cut bars in half diagonally to form triangles. Store loosely covered.
Nutrition Facts : Calories 169, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 102 mg
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