Who doesn’t love gingerbread at this time of year, with it’s warming spice and nostalgia to summon Santa Claus?
Here is a wonderful recipe to include in your healthier holiday repertoire. And you don’t have to disclose that the sweetener is actually very good for you!
6 Dried Plums and 3 T Water *
2 T Unsalted Butter, softened
1 Cup Sugar
½ Cup Molasses
2 Cups Flour
1 ½ tsp Cinnamon
2 tsp Ground Ginger
¼ tsp Allspice
¼ tsp Ground Cloves
½ tsp Salt
½ tsp Baking Powder
¼ tsp Baking Soda
Colored chocolate candies for Buttons (such as M&M’s)
5 T Confectioner Sugar
1 T 1% Milk
Heat dried plums and water in the microwave for about 45 seconds until softened.* Mash well with a fork or blend in a mini blender, and place in a large bowl.
Add butter, sugar, molasses, and egg to the plums and beat on low speed with an electric mixer until smooth, about one minute. In a separate bowl, combine flour, cinnamon, ginger, allspice, cloves, salt, baking powder and baking soda, then add to the wet ingredients and mix the cookie dough (using a sturdy spoon if it becomes too stiff to beat). Roll into a ball, wrap in plastic wrap, and refrigerate for an hour (or until firm).
Preheat oven to 350 F. Roll out dough on a floured surface to 1/4” and use a 3” gingerbread man cookie cutter. Place on a cookie sheet covered with parchment paper and bake for 12 minutes. Remove cookies from oven and, working quickly, press 2 colored chocolate candies into each cookie and put back in the oven to cook for 3-4 minutes longer or until the cookie edges start to turn slightly brown. Cool on a wire rack.
Stir confectioner’s sugar and milk together and use a toothpick to decorate cookies. Enjoy 2 cookies as a snack on the Serotonin Power Diet.