7 DAYS TO GO BEFORE CHRISTMAS!

It's so amazing how time flies....seven days to go before Christmas!!! and I have not even delivered my gifts yet. I'll Start sending them out starting tomorrow I was hoping to make a Christmas card out of this photo too but decided that I was better off getting gift tags in the bookstore. I have so many plans but there's just always not enough time.

For those who still have time this weekend to bake, here's the recipe for the gingerbread people. I'm sure the kids will have a smile on their faces when they receive a box of these.

For those who just want to grab and go, there are items at Goodies N' Sweets

CHOCOLATE GINGERBREAD COOKIES

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Ingredients:

1 cup butter, cubed, room temp

2/3 cup white sugar

2 pieces eggs

1 cup honey

6 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground ginger

1 tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

Directions:

1. In an electric mixer, beat butter and sugar in medium-high speed until fluffy.

2. Reduce speed to low then add the eggs one at a time, beating well after each addition.

3. Add the honey. And mix well.

4. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and spices. Gradually add flour mixture, and beat until just combined.

5. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.

6. To bake, preheat oven to 325 F. Line several cookie sheets with parchment paper and set aside until ready to use.

7. Remove dough from the refrigerator, let it stand for about 10 minutes at room temperature. Place the parchment paper on a working table and dust slightly with flour. Roll out the dough to 1/4 inch thick. Dust and flour as necessary to prevent the dough from sticking. ( or roll dough in between 2 sheets of parchment paper to desired thickness.

Once the correct thickness has been achieved, place dough in the cookie sheet and place in the freezer for about 15 minutes before cutting.

8. Remove dough from the freezer. Immediately cut the dough using halloween cutters. Transfer cut out dough to baking sheets and bake for 15-20 minutes, or until edges are slightly golden, rotating halfway through. Cool completely on wire racks before decorating.

9. TO DECORATE:

ICING:

1 lb. confectioner's sugar

2 large egg whites

Combine confectioner's sugar and egg whites and mix on low speed for about 5-8 minutes.

To color the icing: dip the tip of the toothpick into the food coloring and gradually mix into the icing until the desired color is achieved.

Dip one face of the cookie in the colored icing and scrape off excess icing to smoothen the surface. Leave icing to set slightly before decorating with accents and frills. Let it dry completely before storing in airtight containers.

or....Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies Allow icing to set and store in airtight containers.