These gingerbread tarts are filled with delicious cherry pie filling, making them handheld pockets of holiday happiness.
In a food processor, mix together flour, brown sugar, ginger, cinnamon, nutmeg, cloves, salt and baking powder. Cut the butter into pieces and add to the dry ingredients. Blend in food processor until the crumbs resemble cornmeal. (If you don't have a food processor, you can also mix all the ingredients in a bowl by hand or with a pastry cutter.)
Drizzle the molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Knead into a ball.
Dust your countertop and rolling pin with flour, and roll dough to 1/8-inch thickness. Cut 6 gingerbread men from the dough and place on a baking sheet lined with parchment paper.
Roll leftover dough to 1/8-inch thickness again and cut at least 3 rectangles, slightly larger than the size of your cookie cutter. Set aside.
Fill a piping bag or zip-close bag (with the corner cut off) with pureed cherry pie filling or cherry preserves. Pipe the filling onto the cut-out gingerbread man shapes.
TIP: You need to use a filling that has been pureed or finely chopped. Whole cherries or large chunks will make the gingerbread men will look very lumpy and bumpy after they are baked.
Working one tart at a time, wet the edges of the gingerbread man.
Place one rectangle of dough over the filling-piped gingerbread man and press lightly around the shape to seal the filling and adhere the two dough pieces.
Using your cookie cutter, place it over the outline of the filled gingerbread man and press down to seal and cut. Remove any extra dough and keep it to roll out 3 more rectangles later.
Repeat this process until you've made all 6 gingerbread man tarts.
Place on a baking sheet and bake at 350 degrees F for 22-25 minutes.
Decorate as you wish with candies and icing. For the eyes and mouth, we used a black food coloring marker. For the hearts, we used cherry Airheads candy. And for arm and leg decorations, we used royal icing.
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