Gingerbread Cookie Houses
Serving Size : 0
Ingredients for prepare Gingerbread Cookie Houses
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | cups | all-purpose flour |
| 4 | teaspoons | baking soda |
| 5 | teaspoons | ground cinnamon |
| 6 | teaspoons | ground ginger |
| 1/2 | teaspoon | ground cloves |
| 1/2 | teaspoon | ground nutmeg |
| 1/2 | cup | margarine - softened |
| 3/4 | cup | firmly packed light brown sugar |
| 3/4 | cup | light molasses |
| 2 | large | eggs |
| 1 | (12 ounce) b | jelly beans |
recipe Gingerbread Cookie Houses
Preheat oven to 350 F In a large bowl, combine
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flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside. In a large
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bowl, beat margarine and sugar with electric mixer at medium speed. Beat in molasses and
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eggs. Gradually blend in flour mixture. Divide dough in half; wrap and chill for several hours or overnight. Roll
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out small amount of dough, 1/8-inch thick, onto well-greased and floured baking sheets. Cut dough with desired 3 or 4-inch
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cookie house stencils. Remove scraps and re-roll. Decorate each cookie with jelly
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beans. (Cookies may be decorated with jelly beans after baking by attaching beans using a small dab of prepared
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frosting.) Bake for 8 to 10 minutes or until done. While cookies are still warm, poke hole
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in top edge for handing. Cool completely on wire racks. Store cookies in covered containers. Description: "This is
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a fun activity for kids." Source: "Chocolate Manufacturers Association" S(Internet Address): "http://207.197.202.83/indexcur.html"
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