Gingerbread Buddies

• Produce

  • 2 1/2 tsp Ginger, ground

• Breakfast Foods

  • 1 Frosted bite-size shredded wheat cereal

• Condiments

  • 1 tsp Corn syrup, light
  • 1 cup Molasses

• Baking & Spices

  • 5 cups All-purpose flour
  • 1/2 tsp Allspice, ground
  • 1 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/4 cups Confectioners' sugar
  • 1 Paste food coloring
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1/4 tsp Vanilla extract

• Snacks

  • 1 Cinnamon bear-shaped crackers
  • 1 Cinnamon chex

• Dairy

  • 1 cup Butter

• Desserts

  • 1 Candies, assorted

• Liquids

  • 1/3 cup Water

Found on tasteofhome.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup molasses
• 1/4 cup water
• 5 cups all-purpose flour
• 2-1/2 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• Cinnamon bear-shaped crackers
• Cinnamon Chex
• Frosted bite-size Shredded Wheat cereal
• FROSTING:
• 1-1/4 cups confectioners sugar
• 5 teaspoons water
• 1 teaspoon light corn syrup
• 1/4 teaspoon vanilla extract
• Paste food coloring
• Assorted candies

Directions

• Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk together flour, ginger, baking soda, cinnamon, allspice and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Place a bear-shaped cracker, Cinnamon Chex piece or mini-Shredded Wheat piece in center of each cookie. Gently fold cookie arms toward cracker or cereal piece; press lightly to adhere to bear. Bake 12-14 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely. In a small bowl, beat confectioners sugar, water, corn syrup and vanilla until smooth. Tint frosting as desired with paste food coloring. Transfer frosting to a resealable plastic bag; cut a very small hole in a corner of bag. Pipe frosting onto cookies. Decorate as desired with candies. Yield: 3-1/2 dozen. Originally published as Gingerbread Buddies in Cookies & Candies Bookazine 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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