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Easy Gingerbread Dessert Bites



Preheat oven to 350. Spray 9x13" baking pan with non-stick cooking spray.
Line bottom of pan with parchment or waxed paper.
Prepare cake: Cream together sugar and shortening.
Mix together dry ingredients.
Add molasses and boiling water to sugar and shortening mixture.
Slowly add dry ingredients to mixture; mixing well between each addition.
Beat eggs well & add into mixture.
Pour into prepared pan.
Bake until toothpick inserted in center comes out clean (20-30 minutes).
Allow to cool.
Using 1 3/4" cookie cutter or glass rim, cut into 10 rounds.
(If too thick, cut horizontally to 1/2" thickness).
Bake on cookie sheet at 300F 30 minutes more to toast.
Garnish: Whip cream with sugar to soft peaks.
Add whipped cream to each gingerbread piece, top with fresh raspberries & a mint sprig.