Two-thirds of an xícara of butter or margarine
One-half xícara of brown sugar (dark brown sugar that can be found in supermarkets during holiday seasons) 2 tablespoons of finely grated ginger
1 tablespoon of cinnamon
One-fourth teaspoon of ground cloves
1 and one-half teaspoons of salt
1 egg
Three-quarters of an xícara of Karo red label or orange marmalade
3 xícaras of all-purpose flour
1 teaspoon of baking soda
Half a teaspoon of active dry yeast
Two-thirds of an xícara of butter or margarine
One-half xícara of brown sugar (dark brown sugar that can be found in supermarkets during holiday seasons) 2 tablespoons of finely grated ginger
1 tablespoon of cinnamon
One-fourth teaspoon of ground cloves
1 and one-half teaspoons of salt
1 egg
Three-quarters of an xícara of Karo red label or orange marmalade
3 xícaras of all-purpose flour
1 teaspoon of baking soda
Half a teaspoon of active dry yeast
Beat the butter or margarine together with brown sugar, spices, and salt
Add the egg and mix well
Add the Karo or orange marmalade and mix well
Sift in the flour, baking soda, and active dry yeast
Add to the previous mixture and mix until everything is well combined
Refrigerate
Bake the oven
Using a pastry brush each time, roll out the dough very thinly over a lightly floured cloth with a pasta machine also with a bit of flour
Cut with special cookie cutters in the shape of figurines or, lacking these, fold a thick sheet of paper lengthwise and draw half of the figurine right up to the fold, recut and open to obtain a symmetrical figure
Grease one side of the paper and place on top of the dough; cut the contour with a knife and sharpened
Place carefully on a baking tray
Form eyes, nose, and mouth with raisins and crystallized currants for the mouth, pressing them into the dough
Bake for 8 to 10 minutes.
