Gingerbread Mummies

If you want to add more lacto ovo vegetarian recipes to your recipe box, Gingerbread Mummies might be a recipe you should try. For 30 cents per serving, you get a dessert that serves 18. One serving contains 217 calories, 2g of protein, and 6g of fat. 40 people were glad they tried this recipe. It will be a hit at your Christmas event. This recipe from Foodista requires ground ginger, ground nutmeg, egg, and ground cloves. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so great. Try Marshmallow Mummies, Dancing Mummies, and Yummy Mummies for similar recipes.

Servings: 18

 

Ingredients:

1/2 cup unsalted butter at room temperature

2 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup molasses

1 large egg at room temperature

1 tablespoon balsamic vinegar

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

2 cups sifted powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons whole milk

Equipment:

hand mixer

bowl

whisk

oven

cookie cutter

baking sheet

wire rack

pastry bag

Cooking instruction summary:

In a bowl of an electric mixer, beat the butter until light and fluffy. In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside. Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined. Cover and chill about 2 hours or until the dough is easy to handle. Preheat oven to 400 degrees. Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface. Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart. Bake in a 400 degree oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack. In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine. Spoon mixture into a pastry bag or zip top bag and snip off the tip. Add two small dots of icing where the eyes should be and then press one eye on each dot. Decorate the mummies using a zig-zag pattern across the surface of the cookie and allow to dry for 2-4 hours or overnight. Store in an airtight container.

 

Step by step:


1. In a bowl of an electric mixer, beat the butter until light and fluffy.

2. In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.

3. Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.

4. Cover and chill about 2 hours or until the dough is easy to handle.

5. Preheat oven to 400 degrees.

6. Divide the dough in half and turn out onto a lightly floured surface.

7. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.

8. Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart.

9. Bake in a 400 degree oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack.

10. In a small bowl, combine the powdered sugar, vanilla and milk.

11. Whisk to combine. Spoon mixture into a pastry bag or zip top bag and snip off the tip.

12. Add two small dots of icing where the eyes should be and then press one eye on each dot. Decorate the mummies using a zig-zag pattern across the surface of the cookie and allow to dry for 2-4 hours or overnight.

13. Store in an airtight container.


Nutrition Information:

Quickview
216 Calories
2g Protein
5g Total Fat
39g Carbs
1% Health Score
Limit These
Calories
216
11%

Fat
5g
9%

  Saturated Fat
3g
21%

Carbohydrates
39g
13%

  Sugar
25g
29%

Cholesterol
25mg
8%

Sodium
73mg
3%

Get Enough Of These
Protein
2g
5%

Manganese
0.35mg
17%

Selenium
8µg
13%

Vitamin B1
0.14mg
10%

Folate
33µg
8%

Iron
1mg
8%

Magnesium
27mg
7%

Vitamin B2
0.11mg
6%

Vitamin B3
1mg
6%

Potassium
190mg
5%

Phosphorus
46mg
5%

Vitamin B6
0.08mg
4%

Copper
0.08mg
4%

Calcium
38mg
4%

Vitamin A
177IU
4%

Fiber
0.55g
2%

Vitamin B5
0.21mg
2%

Zinc
0.21mg
1%

Vitamin E
0.2mg
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

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