Gingerbread Squares and a Witch

I love good soft, chewy gingerbread and this recipe is excellent.

Make sure to spray your pan and line it with parchment paper to remove these easily.

 When I press them in the pan, I create a slight ridge around the edge which becomes crispy when it bakes and it holds in the icing.

 A simple thin icing made with a bit of milk, vanilla and confectioners sugar is perfect to top these bars.

In the bowl of your mixer, combine the following ingredients:

1 C. butter
1 C. white sugar
1 C. light brown sugar
1 large egg
3 T. mollasses
1-1/2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking powder
1-1/2 tsp. cinnomon
1/4 tsp. allspice
1/2 tsp. ground ginger
2-1/2 C. flour

Mix until you have a smooth dough.  Press this evenly into a 9X13 pan and bake at 350 degrees for 25-30 minutes.  Let cool and spread with icing.  I refrigerate these before slicing.

YUM!

 Meet Esmeralda! Notice the skull clasp on her cape? (click to enlarge)

 She is the new felted witch I bought at the festival last weekend.

 She has a prism and a spider hanging from her hat.

She fits right in here.