By **Tinkerbell** on December 18, 2010
Photo by Diana #2
Photo by Diana #2
"I've been making this recipe for at least 20 years now. I never noted where the recipe came from, but it would have been a magazine or one of my mother or grandmother's old cookbooks. I'm guessing on how many "normal" sized gingerbread men this will make, as I've only ever had a gigantic 9 or 10 inch tall cutter. Generally, I'll make a batch and then put one giant gingerbread boy on each cookie platter I'll be delivering to friends or family. :) The prep time includes refrigerating the dough before rolling out. Update: I've added a bit more spice than the original recipe, thanks to Diana's review. I posted the recipe for her to try and I appreciate her feedback on it. I also used whole cloves, allspice and nutmeg that I ground myself with a mortar and pestle or grated on a zester (nutmeg). I think the fresh ground flavors really made a nice touch."
Serving Size: 1 (2196 g)
Servings Per Recipe: 1
"Excellent recipe, on so many levels. This is extremely easy to work with, and reduced like a charm. I cut the recipe down to 1/4, as I was only after a small batch. It made two 9" gingerbread boys, and if I were more frugal with the scraps, could probably have managed a third. As it was, I just rolled out the 'hunk' of remaining dough and baked it for nibbling or wolfing down....whichever is your preference. :) The spice level is lower then most, so this would please even those that don't generally care for gingerbread. For our tastes, next time I will increase the amounts as we prefer it a little stronger. A big plus in my mind is the sweetness. This has a perfect level. After all, most are iced, so why would you need all that extra sugar in the dough. The dough baked up to a soft, puffy cookie that says 'comfort' through and through. Thanks so much Tink for sharing your private recipe. I'm so glad to have tired it, and will certainly be using it again."