Let the kids decorate these little people to their hearts' content with Royal Icing.
- Portion size 46 servings
- Credits : © CanadianLiving.com
In bowl, stir together flour, ginger, salt, baking soda, baking powder, nutmeg and allspice; set aside. In large bowl, beat shortening with sugar until fluffy. Beat in corn syrup. With wooden spoon, stir in half of the flour mixture. Stir in milk then remaining flour mixture. Mix with hands to make stiff but smooth dough.
Divide into quarters; wrap each in plastic wrap and refrigerate for at least 1 hour or until chilled. (Make ahead: Refrigerate for up to 24 hours.)
Between parchment or waxed paper, roll out each portion of dough to 1/4-inch (5 mm) thickness. Peel off top paper. Using 5-inch (12 cm) gingerbread person cookie cutter, cut out shapes. Remove scraps. Slide paper with cookies onto rimless baking sheet; refrigerate for 20 minutes or until firm.
Gently transfer cutouts to parchment paper-lined or greased rimless baking sheets, arranging about 2 inches (5 cm) apart. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 12 minutes or until golden. Let cool on pan on rack for 3 minutes. Transfer to rack; let cool completely. (Make ahead: Store in airtight container for up to 2 weeks or freeze for up to 1 month.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 88 mg
- Protein 1 g
- Calories 125.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
- Iron 5.0
- Folate 6.0
- Calcium 1.0