Raisin' Cane Gingerbread Boys and Girls
Serving Size / Yield
- 5-1/2 C. all-purpose flour
- 5 tsp. pumpkin pie spice
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 C. butter, softened
- 1 C. light brown sugar, packed
- 1 C. unsulphured molasses
- 2 eggs
- Tube of icing
- 1/2 C. Sun-Maid Natural Raisins or Cape Cod Cranberries
- Small candy canes
Mix dry ingredients in medium bowl; set aside. Beat butter in large bowl until light and fluffy. Add brown sugar, molasses, and eggs; beat well. Gradually beat in dry mixture on low speed. Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1 1/2 hours. Roll dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350 degrees for 11 to 13 minutes. Let cool 2 to 3 minutes. Decorate with icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side. Don’t forget the smiles!!
Yield: about 20, 6 to 7-inch cookies.