Cookie Countdown Day 5 and Day 6

We're going out of town this weekend to visit my grandparents (and while I'm there, I'm snagging Grandma's sugar cookie recipe) down in Fort Myers.  Because of this, I won't be able to post a cookie recipe tomorrow for the countdown.  Instead of playing catch up when I get back, I thought I'd get a head start and give you two recipes today (look at me planning ahead lol.)

Day 5-Gingerbread Cookies
For some, Christmas doesn't really come without Gingerbread men, so here's a holiday classic I found on the Food Network's site.

1/2 cup firmly packed brown sugar

1/2 cup vegetable shortening

1 cup corn syrup (light or dark)

4 cups all-purpose flour

2 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice

Preheat the oven to 350 degrees F.  Place the brown sugar, shortening, and corn syrup in a saucepan and heat on medium, stirring constantly until the shortening is melted.  Place all of the dry ingredients in a large bowl; then add the warm sugar mixture, stirring until all of the ingredients are well blended. The dough will appear crumbly but will hold together when rolled out.  Use the dough immediately, while it is still warm. If it starts to crumble, place it in a warm oven for 1 to 2 minutes until it softens a bit.  To make decorated cutout cookies; Roll out the dough to about 1/8-inch thick on a lightly floured surface. Cut out gingerbread women and men with cookie cutters. Place the cookies on foil-lined cookie sheets and bake until golden brown, about 10 to 15 minutes. Cool the cookies on racks before decorating.
 *You can also find an icing recipe to use to decorate them afterwards on the same link.

Day 6-Chocolate Raspberry Thumbprints
Delicious!  I found this little gem on the Kraft website-it even has a video tutorial!

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

4 squares BAKER'S Unsweetened Chocolate

1/2 cup (1 stick) butter
1 8 oz. pkg. cream cheese, cubed, softened
1-1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam
Heat oven to 375°F.  Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.  Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.  Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.