Skeleton Cookies and Mummy Men! Boooooooooooo!
Gingerbread Skeleton Cookies
Ingredients for Cookies
3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt 3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon Pure Vanilla Extract
Ingredients for Icing
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
Directions for cookies
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Add molasses, egg and vanilla and mix well.
4. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
5. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
6. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes.
7. Remove to wire racks; cool completely. Decorate cooled cookies with skeleton bodies. Store cookies in airtight container up to 5 days.
Directions for Icing
1. In a small bowl, stir together confectioners’ sugar and milk until smooth.
2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Spoon icing into a piping bag with a small round tip and pipe gingerbread men skeletons.
Basic gingerbread cookie recipe from All Recipes.
