Recipe - Halloween Cookies-Jack O Lanterns

Halloween stencils; see *
Note
Stiff paper; see * Note
2 teaspoon Baking soda
2 One half cup Allpurpose flour
1 tablespoon Ground ginger
2 teaspoon Ground cinnamon
One half teaspoon Ground cloves
2 teaspoon Baking powder
8 tablespoon Unsalted butter; room
temperature
Three fourths cup Darkbrown sugar ; (packed)
1 cup Unsulfured molasses
2 lg Eggs; lightly beaten
Nonstick vegetableoil spray
Orange sanding sugar; or
Ground ginger; mixed with
Confectioners' sugar

* Note: Make stencils out of stiff paper using a template. Cut out cooled
gingerbread into circles and squares; turn pieces over so that the flat
bottom sides are facing up, and arrange the stencils on top. Sift orange
sanding sugar (a sparkly sugar, available in cake decorating shops) or a
mix of ground ginger and confectioners' sugar generously over the cakes.
Carefully remove the stencils, and transfer the cakes to a serving platter.
A word of warning: Be sure to cool cakes completely before stenciling, or
sugar will melt on contact. Heat oven to 350 degrees. Lightly spray one 9
by 13inch pan and one 8 by 8inch pan with cooking spray. Line the pans
with parchment paper. Combine 1 cup boiling water with the baking soda, and
set aside. In a large mixing bowl, sift together the flour, spices, and
baking powder, and set aside. In another large bowl, cream the butter. Add
the sugar, and beat on mediumlow speed until fluffy. Beat in the molasses
and bakingsoda mixture until well combined. Beat in the flour mixture on
low speed until combined. Add eggs, and beat well. Pour batter to equal
heights in pans. Bake 15 minutes, and rotate pans in oven to opposite
shelves. Bake 10 minutes, or until a toothpick inserted into center comes
out clean. Let stand on wire rack until just cool enough to unmold, 20 to
30 minutes. Unmold onto clean piece of parchment paper. Carefully peel off
paper from bottom. This smooth surface will be used for stenciling. Let
cool completely. (Gingerbread may be made up to this point a day ahead,
tightly wrapped, and stored at room temperature.) Use cookie cutter to cut
out shapes. Place stencil on gingerbread. Sprinkle sanding or
confectioners' sugar over stencil; remove stencil. Transfer to a serving
platter. Repeat until all the gingerbread is used. Makes one 9 by 13inch
pan and one 8 by 8inch pan.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 2121 Calories (kcal); 105g Total Fat; (44% calories from fat);
45g Protein; 250g Carbohydrate; 622mg Cholesterol; 3627mg Sodium Food
Exchanges: 16 Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 0 Fruit;
19 One half Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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