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 Gingerbread People 3 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 cup butter 1/2 cup sugar 1 egg 1/2 cup molasses 1 teaspoon vanilla 1/4 cup grated fresh ginger Royal Icing Assorted colors of paste food coloring 1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle. 2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet. 3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people. 4. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing. 5. Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.  Christmas Flower Cookies 3/4 cup butter, softened 2/3 cup shortening 1-1/2 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla 4 cups all-purpose flour Paste or liquid food coloring 1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough should be stiff). 2. Cover and chill dough at least 2 hours or overnight until dough is easy to handle. 3. Divide dough into portions, one for each color that you want to use. Knead food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked). If desired, lightly knead two colors together for dough with a marbled appearance. 4. Break off small pieces of different colors of dough and form into flower shapes. (As a guideline, use about 1/2 teaspoon dough for each petal or leaf.) 5. Bake in a 300 degree F oven for 15 minutes or until edges are firm and cookies look set but bottoms are not brown. Transfer cookies to a wire rack; cool. Makes about 24 cookies.  Spicy Ginger Houses 3/4 cup butter, softened 3/4 cup packed brown sugar 2 tablespoons grated fresh ginger or 2 teaspoons ground ginger 1-1/2 teaspoons finely ground black pepper 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 egg 1/3 cup molasses 2-3/4 cups all-purpose flour Red cinnamon candies or other small candies (optional) 1 recipe Royal Icing (see recipe below) or purchased decorator icing (optional) 1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, pepper, baking soda, salt, cinnamon, and nutmeg; beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. 2. Divide dough in half. Cover and chill for 4 to 24 hours or until easy to handle. 3. Lightly grease cookie sheet or line with parchment paper; set aside. 4. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 6x4-inch house-shaped cookie cutter, cut out dough. cut out small heart-shaped windows from houses if desired. Cut additional heart from scraps for decorations. Place house shapes on the prepared cookie sheet about 1 inch apart; place heart cutouts on a separate prepared cookie sheet because they may bake at a rate different from the heart shapes. 5. Bake house shapes in a 350 degree F oven about 10 minutes or until tops of cookies appear dry (bake heart shapes about 8 minutes). Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. 6. When cookies are cool, decorate if desired with heart cutouts, candies, and icing, attaching candies and cutouts with the icing. Makes about 8 (6-inch) cookies. Royal Icing: In a medium mixing bowl combine 2 cups sifted powdered sugar and 4 teaspoons meringue powder*. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined; then beat on medium to high speed for 5 to 8 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoons at a time. Icing should be fairly thick for piping. For a thinner glazing consistency, stir in a little more water after beating.) When not using, keep tightly covered to prevent it from drying out; keep refrigerated. Makes 2 cups. *Note: Look for meringue powder at kitchen, cake-decorating, and crafts shops.  Crystal-Bright Cookies 18 red and green clear hard rectangular candies or 30 red and green fruit-flavored clear hard candies 2/3 cup butter, softened 2/3 cup shortening 1/2 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla 4 cups all-purpose flour Sifted powdered sugar (optional) 1. Preheat oven to 350 degrees F. Line cookie sheet with foil; set aside. Place red and green candies in separate small heavy plastic bags. Coarsely crush candies and place each color in a small container; set aside. 2. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. 3. On a lightly floured surface, roll a portion of the dough 1/4 inch thick. Using 2-1/2- to 3-inch cutters in desired shape, cut out dough. Place cutouts about 1 inch apart on prepared cookie sheet. Repeat with remaining dough. 4. Using 1/2- to 3/4-inch hors d'oeuvre cutters, cut out two, three, or four shapes from each larger cutout. Fill cutout openings with crushed candy. Bake in preheated oven about 10 minutes or until edges are lightly browned. Cool completely on foil. Carefully peel foil away from cookies. 5. If desired, use a small brush to dust edges of cooled cookies with powdered sugar. Makes about 4 dozen. 6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.  White-Chocolate Cherry Shortbread 1/2 cup maraschino cherries, drained and finely chopped 2-1/2 cups all-purpose flour 1/2 cup sugar 1 cup cold butter 12 ounces white chocolate baking squares with cocoa butter, finely chopped 1/2 teaspoon almond extract 2 drops red food coloring (optional) 2 teaspoons shortening White nonpareils and/or red edible glitter (optional) 1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. 2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball. 3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. 4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. 5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60. 6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Courtesy of Better Homes and Gardens
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Hal & Jean Ward,