Baking Christmas Memories: Rolled Gingerbread Cookies

Written by Sherri Allen

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Dividerepparttar dough into 3 equal balls. Wrap each ball in plastic and refrigerate it for at least 2 hours and for up to 2 days. (The dough can be frozen for up to 1 month; defrost it inrepparttar 113185 refrigerator before use.)

Preheatrepparttar 113186 oven to 350 degrees. Line a baking sheet with parchment paper.

With a lightly floured rolling pin, roll out a ball of dough 1/8-inch thick on a lightly floured work surface. Cutrepparttar 113187 dough into gingerbread people or any other desired shapes and placerepparttar 113188 cookies onrepparttar 113189 prepared baking sheet. If making gingerbread people, make eyes, nose, mouth, and buttons with raisins, red hots, small gumdrops, and/or chocolate chips. Refrigeraterepparttar 113190 scraps.

Bakerepparttar 113191 cookies until they are firm, about 8 minutes. Sliderepparttar 113192 entire parchment sheet withrepparttar 113193 cookies onto a wire rack and letrepparttar 113194 cookies cool completely. Repeat withrepparttar 113195 remaining balls and then withrepparttar 113196 chilled scraps, using fresh parchment paper. Decorate with icing as desired.

Rolled Gingerbread Cookies will keep in an airtight container for several days.

Recipe reprinted from "Mom's Big Book of Baking" by Lauren Chattman Copyright © 2001, with permission from Harvard Common Press.

Sherri Allen is the editor of an award-winning website devoted to topics such as family, food, garden, house&home and money. For free articles, information, tips, recipes, reviews and coloring pages, visit

A Divine, One Pot Sweet Stew for the Holidays that You Can't Refuse.

Written by Dr Eve Campanelli (Ph.D)

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Heat a large, heavy skillet, add butter or oil and brown beef or lamb cubes and onions together. You may need two skillets for this part, depending on how many people you are cooking for.. Then add carrots, onions and celery. Add garlic, dill nutmeg, salt, pepper and vegetable broth. Stir and bring to a boil. Then cover and simmer on a low flame for 1 and ½ hours, stirring occasionally.

Add dried fruits and mint. Cover and simmer another 30minutes or until meat is tender. Transfer to a warm, pretty serving dish and sprinkle with walnuts and orange juice.

When I make this sweet stew, I start baking my “Apple Crisp” deserts aroundrepparttar same time. (See recipe in “Feeling very much Better.” I promise all who enter will swoon fromrepparttar 113184 fragrances wafting through your home. Restraint will need to be called for.

Adding 1 cup of brussel sprouts and green beans or any other veggie you like, makes it just as delicious and is a plus for those who want to enjoy something special as well as keep their weight down.

Note: for vegetarians, use cubed extra firm tofu or tempeh and add atrepparttar 113185 time you addrepparttar 113186 dried fruit, ½ way through cooking this recipe, instead of atrepparttar 113187 beginning.

Serve with polenta orrepparttar 113188 “New Potatoes” recipe in my book, “Feeling very much Better”

Dr. Eve Campanelli's herbal remedies & herbal supplements for rejuvenation and healing can now be ordered online, from her website at . The site features a comprehensive list of health challenges and topics as well as therapy packs specially put together for each health challenge.

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