Chocolate Gingerbread Men – The Great Food Blogger Cookie Swap – 2011
Chocolate Gingerbread Men! Yes, I made Chocolate Gingerbread Men! After all, Christmas isn’t complete without these cute little guys now is it? While I make gingerbread men every Christmas, this year I decided to kick it up a notch and make them with Chocolate.
OK, I have to share with you another reason I decided to make these cookies – I recently signed up for the Great Food Blogger Cookie Swap by hosts Lindsay at Love & Olive Oil and Julie at The Little Kitchen.
The concept – sign up, get assigned to three other bloggers to swap cookies with, bake one type of cookie, ship a dozen to each and wait to receive cookies from your matches.
Want to know the cool part of the Great Food Blogger Cookie Swap? 624 bloggers signed up! WOW!!! Let’s see 624 bloggers X three dozen cookies… 624 X 36… that’s 22,464 cookies! There were even some international bloggers in the bunch, including some in Australia!
Wow, cookies shipping all over the U.S. and overseas. Awesome sauce!
So I baked up my little Chocolate Gingerbread Men, decorated them and packed them up in cute little boxes for their journey to bloggers in Iowa, Hawaii and even right here by me in Seattle.
So far I’ve received cookies from two of my Great Food Blogger Cookies Swap partners. Diana at A Girl, A Dog, An Oven made some awesome Chocolate Peppermint Kisses that I have got to get the recipe for! Amazingly addictive! Excellent job, Diana! And Ashton at Something Swanky made these equally addicting Candy Cane Kiss Shortbread Cookies. YUM!!!! Thank you VERY much, Diana and Ashton. SUPER delicious cookies you sent me!
I’m so ready for next year’s Great Food Blogger Cookie Swap already! Yum, yum!
Chocolate Gingerbread Men
Prep Time: 25
Cook Time: 25
Total Time: 50
3 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2/3 cup sifted cocoa podwer
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1/2 cup dark brown sugar, packed
1 large egg, room temperature
3/4 cup molasses
1/8 cup red-hot candies, for garnish
Preheat oven to 375 degrees F.
Grease several large baking sheets with shortening and set aside.
In a large mixing bowl, mix flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder and cloves until spices and cocoa are until mixed well. Set aside.
In a separate large bowl, cream shortening and brown sugar until smooth fluffy - approximately 1 minute.
Beat in egg, then the molasses.
Turn off mixer and add prepared flour mixture. Reduce mixer speed to LOW and beat until crumbly bits of dough form.
Turn dough onto a floured surface and knead just until it forms a smooth mass - approximately 30 seconds.
Divide into thirds and roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough and a rolling pin only as needed.
Use a gingerbread man cookie cutter to cut out the shapes.
Decorate the cookies with the raisins and/or red hots, if desired.
Bake for 4 minutes, then rotate sheets top to bottom & front to back.
Bake another 4 minutes, or until cookies feel dry but still are a little soft.
Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.