HERE'S MY HEART GINGERBREAD PALS

Here's My Heart Gingerbread Pals image

Looking for a gingerbread dessert? Then check out these girl and boy shaped saucepan cookies - delightful holiday treats.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 30

Number Of Ingredients 13

Ingredients

1/4 cup light molasses
2 tablespoons water
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
4 oz vanilla-flavored candy coating (almond bark)
4 teaspoons red decorating sugar

Steps:

In 3-quart saucepan, cook and stir molasses and water over medium heat until hot; remove from heat. Stir in butter and brown sugar until smooth. Stir in remaining ingredients except candy coating and decorating sugar. Divide dough in half; shape into 2 disks. Wrap each in plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. On floured surface, roll 1 disk of dough 1/8 inch thick. Cut with floured 3- to 3 1/2-inch gingerbread boy and girl cookie cutters. With 1-inch heart-shaped cutter, cut out small heart in center of each cookie. On 1 ungreased cookie sheet, place gingerbread cutouts. On second ungreased cookie sheet, place hearts. Repeat with second disk.
Bake hearts 5 to 7 minutes, gingerbread cookies 7 to 9 minutes, or until set. Remove from cookie sheets to cooling racks.
In small microwavable bowl, microwave candy coating on High 1 minute; stir until smooth. Frost each heart with coating; immediately sprinkle with red sugar. Place dot of melted coating on back of heart; place on hand of each gingerbread cookie or near cutout heart on body of cookie. Decorate as desired.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g