Name: Gingerbread Wedges
Yield: 4 servings
Ingredients: gingerbread; 2 12 cups Bisquick baking mix; 14 cup brown sugar, packed; 13 cup molasses; 14 cup whipping cream; 12 teaspoon ground cinnamon; 12 teaspoon ground ginger; 1 egg; lemon glaze; 1 cup powdered sugar; 2 tablespoons butter or 2 tablespoons margarine, melted; 1 teaspoon lemon peel, grated; 1 tablespoon lemon juice

Servings: 4 persons

gingerbread
2 12 cups Bisquick baking mix
14 cup brown sugar, packed
13 cup molasses
14 cup whipping cream
12 teaspoon ground cinnamon
12 teaspoon ground ginger
1 egg
lemon glaze
1 cup powdered sugar
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon lemon peel, grated
1 tablespoon lemon juice

1
Heat oven to 425 degrees.
2
Spray cookie sheet with cooking spray.
3
In large bowl, stir gingerbread ingredients until soft dough forms.
4
On surface dusted with flour, roll dough in flour to coat.
5
Shape into ball.
6
Knead 10 times.
7
Pat dough into 8-inch round on cookie sheet.
8
Cut into 8 wedges but do not separate.
9
Bake 13 to 15 minutes or until starting to brown.
10
Meanwhile in small bowl, mix powdered sugar, butter and lemon peel with spoon.
11
Stir in lemon juice until glaze is smooth enough to drizzle.
12
Drizzle glaze over wedges.
13
Carefully separate wedges.
14
Serve warm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Gingerbread Wedges

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