Gingerbread People

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DVO Recipe Center
Serves: 36

Intensely fragrant and slightly spicy, this holiday staple loses nothing when both sugar and fat are reduced. The secret: prune puree, whose smooth texture substitutes for much of the fat and whose flavor complements the gingerbread spices. You can make your own (see below) or use prepared prune puree found in the baking or dried fruit aisles of most supermarkets. Keep the gingerbread men in an airtight container for 2 weeks; in the freezer, 2 months.


Gingerbread People
3 cups bleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/4 teaspoon salt
1/4 cup prune puree
3 tablespoons unsalted butter or stick margarine, softened
1/3 cup firmly packed dark brown sugar
1 egg
1/2 cup dark molasses
2 teaspoons Mexican vanilla
1 teaspoon grated orange or lemon zest
Icing 1/3
1 cup powdered sugar
2 1/2 tablespoons hot water
1/8 teaspoon Mexican vanilla, orange, or lemon extract
1-2 drops food coloring (optional)

1. In a large bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, cloves, and salt; set aside.
2. In a medium bowl with an electric mixer, combine the oil, prune puree, butter, brown sugar, and egg; beat on medium speed until smooth, 1 minute. Add the molasses, vanilla, and zest and continue beating until well combined, about 2 minutes. Gradually add the flour mixture; when dough becomes too thick for the mixer, continue beating with a wooden spoon until smooth, about 3 minutes total.
3. Divide the dough into 3 sections; roll each between 2 sheets of plastic wrap to 1/4-inch thickness. Transfer each dough sheet to a baking sheet, with the plastic wrap still attached, stacking them in three layers. Freeze the dough with the baking sheet, at least 1 hour and up to 2 days.
4. Preheat the oven to 375°F. Spray 2 baking sheets with nonstick cooking spray.
5. Peel off one of the sheets of plastic wrap from a rolled portion of the dough, set the wrap back in place, and remove the wrap on the other side. Lay the dough, loosened sheet down, on a work surface. Cut the dough with a 3-inch gingerbread man cutter. Place the cookies on the prepared baking sheet, 2 inches apart, and bake until just barely dark, about 7-10 minutes. Repeat with the remaining dough. Cool on a rack.
6. To make the icing, in a small bowl, combine the sugar, 2 Tbsp of the hot water, and the vanilla, orange, or lemon extract; stir until smooth. If the icing is too thick, add a few more drops of water. Color with food coloring, if desired. When the cookies are completely cool, decorate with icing.
To make prune puree, place 1/3 cup dried pitted prunes (about 6) and 2 Tbsp water in a food processor; pulse several times until finely chopped. Makes about 1/4 cup.

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