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Here’s My Heart Gingerbread Pals
Here’s My Heart Gingerbread Pals
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Prep Time:
1 hour 25 minutes
Total Time:
2 hours 25 minutes
Try these gingerbread saucepan cookies shaped like adorable girls and boys for a festive holiday dessert.
Ingredients:
  • 1/4 cup light molasses
  • 2 tablespoons water
  • 2/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 4 oz vanilla-flavored candy coating (almond bark)
  • 4 teaspoons red decorating sugar
Instructions:
  • In a 3-quart saucepan, gently heat molasses and water until warm; then remove from heat. Mix in butter and brown sugar until velvety. Add all other ingredients except candy coating and decorating sugar. Split dough in half and shape into 2 disks. Cover each with plastic wrap and chill for 1 hour.
  • Preheat oven to 350°F. Roll out one disk of dough on a floured surface to 1/8 inch thickness. Use floured 3- to 3 1/2-inch gingerbread boy and girl cookie cutters to cut out shapes. Use a 1-inch heart-shaped cutter to cut a small heart in the center of each cookie. Place gingerbread cutouts on one ungreased cookie sheet and hearts on another. Repeat process with the second disk of dough.
  • Bake heart-shaped cookies for 5 to 7 minutes and gingerbread cookies for 7 to 9 minutes, or until they are set. Transfer to cooling racks.
  • Place the candy coating in a small microwavable bowl and microwave on high for 1 minute. Stir until smooth. Use the coating to frost each heart, then sprinkle immediately with red sugar. Put a dot of melted coating on the back of each heart and place it on the hand of each gingerbread cookie or near the cutout heart on the body of the cookie. Decorate as desired.

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