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Gingerbread Men With Easy Stir & Mix Roll Out Cookie Dough | Christmas Baking | Cakes And More

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Published on Dec 20, 2016

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An easy stir & mix , versatile cookie dough recipe you could use to make crisp buttery gingerbread men or lemon thins or anything else! The best thing is you can use the dough over 2 days. Once mixed and formed into patties, the dough can be wrapped in clingfilm tightly, then wrapped again in foil and frozen. Up to 3 months if you have uninterrupted power supply!

Ingredients (to make 64 cookies)

For Gingerbread Men (see variations and note below)

Unsalted butter, soft and cut into pieces - 170 grams / 1.5 sticks / 12 tablespoons. Weigh the butter, melt and cool.
All purpose flour - 315 grams / 11.25 ounces
Baking soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Ground cinnamon - 1 tablespoon (or to taste)
Ground cloves - 1/4 teaspoon
Ground ginger - 1/2 teaspoon
Egg whole - one / 48 grams
Egg yolk - one / 18 grams
Vanilla Sugar - 200 grams / 1 cup ( I use powdered, weigh and powder)
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FOR LEMON THINS

Freshly squeezed lemon / lime juice - 60 ml / 1/4 cup
Unsalted butter, soft and cut into pieces - 170 grams / 1.5 sticks / 12 tablespoons
All purpose flour - 315 grams / 11.25 ounces
Baking soda - 1/4 teaspoon
Egg whole - one / 48 grams
Egg yolk - one / 18 grams
Vanilla Sugar - 200 grams / 1 cup ( I use powdered)
Freshly grated lemon zest - 1 tablespoon plus one teaspoon
Salt - 1/4 teaspoon

Heat lemon juice in a heavy sauce pan until thick and syrupy and reduced to 1 tablespoon. Mix with melted butter, whisk in the lemon zest. Omit the spices. Stir in 1/4 cup black poppy seeds into the flour. Proceed as directed in the recipe.
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For lemon ginger thins

Omit the juice and the boiling step. Stir in 2 tablespoons freshly grated ginger into the melted butter, add 1 teaspoon ground ginger to the flour.
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