Hombres de Jengibre

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  • Approximate Yield: 76 – 3 oz. cookies
  • Holidays & Winter Brownies, Cookies & Bars Hispanic
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BakeMark Products Used

BakeSense palm all purpose shortening (#17220 1/50 lb)
BakeSense baking powder (#17211 1/10 lb)
Westco ground ginger (#09255 1/1 lb)
Westco nutmeg (#09216 1/1 lb)
Westco ground allspice (#09225 1/1 lb)
Westco ground cloves (#09234 1/1 lb)
Bakesense spice cinnamon ground (#73138 1/10 lb)
Springwell hi gluten flour (#73275 1/50 lb)

Alternate Products Used

BakeSense ie all purpose shortening (#17217 1/50 lb)

Directions

MIX

Mix 1 LB 8 oz. BakeSense All Purpose Palm Shortening and 3 LB brown sugar for 3 minutes in medium speed. Add 1 LB 8 oz. molasses and 1 LB 2 oz. water. Mix until smooth. Add 7 LB Springwell Hi Gluten Flour, 4 oz. BakeSense Baking Powder, 1 ½ oz. BakeSense Spice Cinnamon Ground, ½ oz. Westco Ground Ginger, ½ oz. Westco Pure Nutmeg, ½ oz. Westco Ground AllSpice and ½ oz. Westco Ground Cloves. Mix on high speed until all ingredients are well blended together.

MAKE-UP

Roll the dough 3/8” thick. Use a gingerbread man cookie cutter to cut the cookies. Place them on a paper lined baking pan and wash with whole eggs.

BAKE

Bake at 350°F for 12-15 minutes.

 

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