Page 217 - A Literary Holiday Cookbook

Special Tools

3½ -inch gingerbread man cookie cutter

INSTRUCTIONS

1 To make the cookies, in a medium bowl, whisk together the dry

ingredients and set aside.

2 In the bowl of a standing mixer, beat butter, shortening, and sugar

on medium speed until combined. Beat in the egg, milk, vanilla, and
food coloring, stopping to scrape the sides of the bowl if necessary.

3 Gradually beat in the flour mix on low speed. Gradually bring the

speed up to high and beat until combined.

4 Separate dough into two equal balls and flatten into 4-inch disks.

Wrap in plastic and chill in the refrigerator 1 to 2 hours or until firm
but not hard. While waiting, preheat oven to 325°F.

5 Place the first disk between 2 sheets of wax paper and roll to just
under ¼-inch thickness. Cut out 6 gingerbread men and transfer to

an ungreased baking sheet.

6 Bake 13 minutes or until edges are firm and center is set. Remove

from oven and allow to cool on the pan for 3 minutes. Using an offset

metal spatula, remove to a wire rack to cool. Roll out, cut, and bake
6 more gingerbread men from remaining disk of dough. If desired,

reroll scraps to cut out more gingerbread men.

7 To make the frosting, beat the butter and cream cheese together in

a large bowl with a hand mixer at medium speed until combined. Sift

in 1 cup powdered sugar until combined. Beat in vanilla until
combined. Sift in remaining powdered sugar and beat until

combined, adding additional powdered sugar if necessary to reach

desired consistency.