These cute gingerbread cookies holding candy canes are perfect for holiday parties or a cookie exchange.
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I love the smell of gingerbread. They are my favorite Christmas cookie. I can't help but eat a ton of the little guys. Sometimes I just open up the bag and sniff. I know, weird, but there you go.
First I made my gingerbread dough (find the recipe at the bottom of the post) and chilled it. Then I rolled and cut it with a 5 inch gingerbread man cookie cutter. Try and find one that has longish arms, as it will make this whole thing easier.
Once it is cut, if the arm is still a little short to bend over the candy cane, just flatten it out a bit with your finger. (I should totally be a hand model, huh?)
Now, I kind of improvised here, as I'm prone to do. My mom uses a straw as a placeholder while baking, but I did not have any, so I cut some bamboo skewers and used 3 of them to make the space for the candy cane. She says the straws will curl some on the ends if you use them. Personally I was thinking that a dowel would be perfect for the job, but I didn't have one, so I made do.
I took three parts of a skewer, and pushed them down where I wanted the candy cane to be, leaving a bit of an indentation. Then I folded the arm over the skewers and pushed the end down a bit. It's easy to pinch the dough back together if there are any breaks.
What's your favorite Christmas cookie?
1/2 cup shortening
2 1/2 cup flour
1/2 cup sugar
1/2 cup molasses
1 Tablespoon vinegar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
beat until thoroughly combined. Chill for 3 hours. Shape and bake in 375 degree oven for 7-9 minutes or until edges are lightly browned.