Page 162 - Betty Crocker - Halloween Cookbook

Gingerbread Skeletons

PREP TIME: 40 Minutes • START TO FINISH: 2 Hours 10 Minutes • 18 servings (1 cookie)

Cookies 1. In large bowl, beat brown sugar, butter, molasses and egg with
1 cup packed brown sugar electric mixer on medium speed until well blended. On low speed, beat
³ ⁄ ₄ cup butter or margarine, in flour, baking soda, ginger, cinnamon, salt and cloves. Turn dough out
softened onto lightly floured surface; gather into a ball and press into a flat disk.
¹ ⁄ ₂ cup molasses Wrap with plastic wrap; refrigerate 1 hour or until firm.
1 egg 2. Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
3 cups all-purpose flour On lightly floured surface, roll dough to ¼-inch thickness. Cut with
floured 4- to 5-inch gingerbread man cookie cutter. Place 2 inches
1 teaspoon baking soda
apart on cookie sheet. Reroll dough and cut additional cookies.
2 teaspoons ground ginger
2 teaspoons ground 3. Bake 10 to 12 minutes or until no indentation remains when
cinnamon touched in center. Immediately remove from cookie sheets to cooling
¹ ⁄ ₂ teaspoon salt racks. Cool completely, about 30 minutes.
¹ ⁄ ₂ teaspoon ground cloves 4. Remove lid and foil seal from frosting container. Microwave on
High 30 seconds; stir until smooth. Spoon frosting into resealable

Frosting food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag
1 container (1 lb) vanilla above frosting; squeeze bag to pipe frosting in skeleton design
creamy ready-to-spread on cookies.
frosting 1 Serving: Calories 328; Total Fat 13g (Saturated Fat 6.5g); Sodium 205mg; Total Carbohydrate
49.5g (Dietary Fiber 0.5g); Protein 2.5g Exchanges: 1 Starch, 2 Other Carbohydrate, 2½ Fat
Carbohydrate Choices: 3

Terrifying Tip

This recipe makes a large amount of dough and produces big
cookies. You can divide the dough in half; freeze half of the
dough up to 3 months, and bake and decorate the cookies as
needed.

Betty Crocker Halloween Cookbook 160 • Frightful Cookies & Other Treats
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