Gingerbread Crisps

By Hklbrries

Idea: Use the smallest people-shaped cookie cutters and fill little decorated tins to have on hand for serving with a warm beverage or for gift giving. This dough is sturdy enough for making gingerbread houses, too. For best results, roll directly on the cookie sheet, cut designs, then lift away any extra dough before baking.

Ingredients

• 6 3/4 cups flour
• 1 tbsp cinnamon
• 1 tsp cloves
• 1 1/2 tsp ginger
• 1/2 tsp salt
• 1 1/2 cups light corn syrup
• 1 1/4 cups brown sugar
• 1 cup butter or margarine

Preparation

Step 1

Combine flour, cinnamon, cloves, ginger and salt in a large mixing bowl; set aside.

Measure corn syrup, brown sugar and butter into 2-quart saucepan or microwave-safe container; stir to blend. Stirring constantly (occasionally if in microwave oven), cook over medium heat until butter is melted and mixture is well-blended.

Stir syrup mixture into dry ingredient mixture; mix well. Gather into several balls; cover to keep moist. (Dough may be refrigerated at this stage for baking at a convenient time). When ready to bake, roll dough on cookie sheets (use back side of pan if using a jelly-roll pan with sides) to 1/4-inch thickness. Cut with cookie cutters or place pattern pieces on dough and cut with sharp knife; trim away excess dough. (Or, roll dough pieces between two pieces of waxed paper, cut and transfer to cookie sheet for baking).

Bake at 350 F for 10 to 12 minutes, depending on size, or until dough is firm and lightly browned. Bake larger house pieces longer, 12 to 15 minutes, or until hard and well-browned but not burned. Cool on wire racks. (If using for tree ornaments, cut small hole near top of each while still warm. If using for house pieces, check against pattern and retrim as needed while still warm).