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Family Fun with Gingerbread

Three playful takes on a holiday favorite

Posted: November 17, 2009 9:43 p.m.
Updated: November 18, 2009 4:55 a.m.
Gingerbread Whoopie Pies with Lemon Crème    1     recipe Gingerbread Cookie Dough    1     jar (7 ounces) marshmallow cream    1/4     cup (1/2 stick) butter, softened    4     ounces (1/2 package) cream cheese,         softened    1     teaspoon McCormick Pure Lemon        Extract    1     cup crushed peppermint candies1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Shape dough into 1-inch balls. Roll in granu­lated sugar. Place 2 inches apart on ungreased baking sheets. 3.    Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. 4.    Mix marshmallow cream, butter, cream cheese and extract in medium bowl until well blended. 5. To assemble whoopie pies, place about 1 table­spoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. 6. Roll sides of whoopie pies in crushed candy. Repeat with remaining cookies. 7. Refrig­erate whoopie pies between layers of wax paper in airtight container up to 5 days. Makes 2 1/2 dozenFlavor Variations: Whoopie pies can also be rolled in chopped pistachio nuts, toasted sliced almonds or mini chocolate chips.You can also use the Gingerbread Cookie Dough to prepare Caramel Pecan Gingerbread Thumbprints and Almond Gingerbread Cookies. Visit www.McCormick.com for the recipes. Gingerbread Whoopie Pies with Lemon Crème    1     recipe Gingerbread Cookie Dough    1     jar (7 ounces) marshmallow cream    1/4     cup (1/2 stick) butter, softened    4     ounces (1/2 package) cream cheese,         softened    1     teaspoon McCormick Pure Lemon        Extract    1     cup crushed peppermint candies1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Shape dough into 1-inch balls. Roll in granu­lated sugar. Place 2 inches apart on ungreased baking sheets. 3.    Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. 4.    Mix marshmallow cream, butter, cream cheese and extract in medium bowl until well blended. 5. To assemble whoopie pies, place about 1 table­spoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. 6. Roll sides of whoopie pies in crushed candy. Repeat with remaining cookies. 7. Refrig­erate whoopie pies between layers of wax paper in airtight container up to 5 days. Makes 2 1/2 dozenFlavor Variations: Whoopie pies can also be rolled in chopped pistachio nuts, toasted sliced almonds or mini chocolate chips.You can also use the Gingerbread Cookie Dough to prepare Caramel Pecan Gingerbread Thumbprints and Almond Gingerbread Cookies. Visit www.McCormick.com for the recipes.
Gingerbread Whoopie Pies with Lemon Crème    1     recipe Gingerbread Cookie Dough    1     jar (7 ounces) marshmallow cream    1/4     cup (1/2 stick) butter, softened    4     ounces (1/2 package) cream cheese,         softened    1     teaspoon McCormick Pure Lemon        Extract    1     cup crushed peppermint candies1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Shape dough into 1-inch balls. Roll in granu­lated sugar. Place 2 inches apart on ungreased baking sheets. 3.    Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. 4.    Mix marshmallow cream, butter, cream cheese and extract in medium bowl until well blended. 5. To assemble whoopie pies, place about 1 table­spoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. 6. Roll sides of whoopie pies in crushed candy. Repeat with remaining cookies. 7. Refrig­erate whoopie pies between layers of wax paper in airtight container up to 5 days. Makes 2 1/2 dozenFlavor Variations: Whoopie pies can also be rolled in chopped pistachio nuts, toasted sliced almonds or mini chocolate chips.You can also use the Gingerbread Cookie Dough to prepare Caramel Pecan Gingerbread Thumbprints and Almond Gingerbread Cookies. Visit www.McCormick.com for the recipes.
White Chocolate Kissed Gingerbread Cookies    1     recipe Gingerbread Cookie Dough    60    white and milk chocolate swirled kiss-shaped candies1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Shape dough into 1-inch balls. Roll in granu­lated sugar. Place 2 inches apart on ungreased baking  sheets. 3.    Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 3 days. Makes 5 dozenRecipe and decorating ideas can be found at www.McCormick.com. White Chocolate Kissed Gingerbread Cookies    1     recipe Gingerbread Cookie Dough    60    white and milk chocolate swirled kiss-shaped candies1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Shape dough into 1-inch balls. Roll in granu­lated sugar. Place 2 inches apart on ungreased baking  sheets. 3.    Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 3 days. Makes 5 dozenRecipe and decorating ideas can be found at www.McCormick.com.
White Chocolate Kissed Gingerbread Cookies    1     recipe Gingerbread Cookie Dough    60    white and milk chocolate swirled kiss-shaped candies1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Shape dough into 1-inch balls. Roll in granu­lated sugar. Place 2 inches apart on ungreased baking  sheets. 3.    Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 3 days. Makes 5 dozenRecipe and decorating ideas can be found at www.McCormick.com.
Gingerbread Men 1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Roll 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. 3.    Bake in preheated 350°F oven 8 to 10 min­utes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies with Colorful Royal Icing or as desired. Makes 2 dozenRecipe and decorating ideas can be found at www.McCormick.com. Gingerbread Men 1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Roll 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. 3.    Bake in preheated 350°F oven 8 to 10 min­utes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies with Colorful Royal Icing or as desired. Makes 2 dozenRecipe and decorating ideas can be found at www.McCormick.com.
Gingerbread Men 1.    Prepare 1 recipe Gingerbread Cookie Dough as directed.2.    Roll 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. 3.    Bake in preheated 350°F oven 8 to 10 min­utes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies with Colorful Royal Icing or as desired. Makes 2 dozenRecipe and decorating ideas can be found at www.McCormick.com.
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Sweet and slightly spicy, the taste of ginger has a way of stirring up fond memories of the holiday season. Imagine the warm aroma of gingerbread, slip back into childhood and remember fun-filled family gatherings in the kitchen. Embrace this classic flavor by baking up a trio of treats this year. With one basic ginger­bread dough recipe, three festive cookie variations are just a mixing bowl away. Whether the classic ginger­bread man or a fun new interpretation inspired by the introduction of a chocolate “drop,” these flavor-packed treats merit a place in tomorrow’s memories of this holiday season.

Gingerbread inspires whimsical creations for the entire family, and it’s easy to make this favorite sweet the centerpiece of any holiday gathering. The McCormick Kitchens suggest enlisting helpers of all ages to help mix and measure recipe ingredients and lend a hand with the decorating, for a fun holiday activity.

To get started, use the basic dough recipe to roll out a batch of Gingerbread Men. After baking, let the kids help pipe on simple vanilla frosting and decorate with traditional cinnamon candies or raisins. Then, using the same dough recipe, bake up White Chocolate Kissed Gingerbread Cookies, featuring a white chocolate striped “drop” in the center of the ginger cookie. Gingerbread Whoopie Pies with Lemon Crème round out the trio, with marshmallow and lemon cream sandwiched between two ginger cookies.
For more holiday recipe ideas, visit www.McCormick.com.

Gingerbread Cookie Dough
Prep Time: 20 minutes
Refrigerate: 4 hours
    3     cups flour
    2     teaspoons McCormick® Ground Ginger
    1     teaspoon McCormick Ground Cinnamon
    1     teaspoon baking soda
    1/4     teaspoon McCormick Ground Nutmeg
    1/4     teaspoon salt
    3/4     cup (1 1/2 sticks) butter, softened
    3/4     cup firmly packed brown sugar
    1/2     cup molasses
    1     egg

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed.
4. Press dough into a thick flat disk. Wrap in plastic wrap.
5. Refrigerate 4 hours or overnight.

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