Recipes

Mummy Cookies (Gluten-free)

Ingredients:

• 1 cup (225g) Unsalted Butter, softened
• 1 cup (200g) Brown Sugar, packed
• 1 cup (400g) Fancy Molasses
• 2 Large Eggs
• 6 cups (1kg) 1-to- 1 Baking Flour MWWI
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 1/2 tsp Salt
• 4 tsp Ground Ginger
• 4 tsp Ground Cinnamon
• 1 1/2 tsp Ground Cloves
• 2 cups (300g) Royal Icing Mix, prepared
• Candy Eyeballs

Directions:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a large bowl add the butter and brown sugar. Mix until creamy (3-5 minutes). Scrape down the sides of the bowl with a spatula. Add molasses and eggs. Mix for an additional 30 seconds.
3. In a separate bowl whisk together flour, baking soda, baking powder, salt, and spices.
4. Add flour mixture into the butter mixture and mix until incorporated.
5. Turn out onto a clean floured surface and cut into two separate balls. Chill for 1 hour.
6. Roll out chilled dough (about 1/4" thick), making sure your surface is well floured. Using your large gingerbread man cutter, cut shapes one at a time lifting carefully. If cookie is sticking to surface use a flat spatula to lift.
7. Gather all uncut pieces of cookie dough and work into a ball and roll out again, making sure your surface is well floured, again cutting shapes, repeating until all the dough is finished.
8. Place cookies on the prepared cookie sheet and bake for 15-20 minutes.
9. Allow cookies to cool for 3-5 minutes on the cookie sheet before transferring a cooling rack to cool completely.
10. Once cooled place icing into a piping bag fitted with a flat tip. Place a small amount of icing onto the back of the eyes and place on the face of the ginger bread man. Gently squeeze out icing side to side over the gingerbread man making the icing look like bandages.
11. Enjoy!

NOTE: Store cookies in an airtight container on the counter for up to 5 days.

• Prep Time: 1 Hour 30 Minutes
• Bake Time: 15-20 Minutes
• Total Time: 1 Hour 45-50 Minutes
• Yield: __Cookies