Tuesday, December 23, 2008

Gingerbread & Caramel Almond Squares

I can't say enough about these gingerbread cookies. In the past I've always had hard, over spiced gingerbread cookies, but one day I found this recipe on kraftfoods.com and I've been making it every Christmas for the past five years! They are so soft and the flavor is delicious. I altered the recipe to make it into a drop cookie so I didn't have to spend the time to roll and cut, but I'll include both versions- the roll out and the drop. In the pic the gingerbread cookies are on top, I drizzles icing over them and sprinkled with red and green sugars.

Gingerbread Cookies

3.4 oz. box Instant Butterscotch pudding
14 Tbs. butter, softened (3/4 c. plus 2 Tbs. is what it ends up being)
3/4 c. packed light brown sugar
1 egg
1 1/2 c. flour
1 tsp baking soda
1 Tbs. ground ginger
1 1/2 tsp ground cinnamon

Preheat oven to 350.
In a large bowl beat together the pudding, butter, and sugar until smooth. Stir in the egg. Add the baking soda, ginger, cinnamon, and flour.
Bake for approximately 12 minutes.

*For roll out version change the butter to 3/4 c. and the flour to 2 c. After combining all ingredients, cover and chill in refrigerator for 1 hour until firm. On floured board, roll out dough to about a 1/4 inch thickness, cut and bake for approximately 10 minutes. Bake just until the middles of the cookies puff up. They should not be browned on the edges if you want chewy cookies.

Caramel Almond Squares

My mom found this recipe and I love it because it is so quick and they are SOOOO good!

1 bag pretzel squares (at our store they are Snyder's brand)
1 bag Rollo candies, unwrapped

Preheat oven to 350.
Line a baking sheet with parchment paper, or aluminum foil. Place pretzels all over pan and add a Rollo on top of each one. Place in oven and cook for 3 minutes. Remove and press one almond down in the center of each candy. Let cool and harden. Delicious and highly addictive!


M~ said...

Words cannot describe how much I love this post cam! I have found the same problem with gingerbread cookies, and i love ginger!!
What icing did you use for the topping though? (or did i miss that when i read over it?)
p.s. the word i had to type for the word verification was "pacos." This board thinks I am mexican or something. The nerve, haha

NaDell said...

Hey there Cammie! I haven't heard about you for a long time, but my mom got your mom's card with her blog address and hooked me up!
I'm glad to see you are doing so well.

Krista said...

Hi there. I love all of your posts! I wish I had more time, I would make every one that you do! I've been meaning to thank you, we had a party back in October and I pretty much made all of the finger food with your help! The pumpkin dip was such a hit that I've made it a few times since!

The Frosted Cupcake said...

Thanks Krista! I'm glad that pumpkin dip worked out well, I love it! I make it as often as possible in the fall. Thanks for the comment, I love getting them! :)

The Frosted Cupcake said...

Hey Mike! Sorry it has taken so long to get back to you! I hope you had a great time in Spain. The icing was just a simple powdered sugar, milk, a little butter, a little cream cheese, and a little vanilla. I don't have measurements, I usually just make it up and throw it together. Melted white chocolate would be good on it too.