A word-of-mouth marketing example from the lens of Ann Narcisian Videan
to inspire your readers or tribe/village.
(You may want to subscribe to my LINC enewsletter announcing
more word-of-mouth marketing examples.)
…………………………..
Gingerbread orchestra.
The good story behind the goodies
My mom was famous for her gingerbread kids. She baked dozens and dozens every Christmas, and her friends waited all year for them to arrive on their doorstep.
To try our family gingerbread recipe is to love it. Really. Everyone who tastes them, raves about how tasty, soft and chewy, and uniquely iced they are. Not to mention highly tasty.
We’ve continued, and slightly enhanced, the tradition. We still give them away as gifts at holiday time, only usually in one or two of my “scrapboxed” tins. I use my scrapbooking materials to creatively cover the many tea tins I accumulate from Coffee Bean & Tea Leaf every year. Plus, my family loves to make the kids’ icing unique. One year, we iced on car logos. Another year, Harry Potter characters. Last year, the dwarves from The Hobbit (which will have already seen if you subscribe to my LINC enewsletter.)
My tins are perfect for our award-winning Molasses Crinkles, too! 🙂
My “scrapboxed” cookie tins for cookies and gingerbread
I thought this year I’d add to your holiday cheer by sharing the recipe. Enjoy every morsel!
Gingerbread Kids
(makes 70 mini gingerbread boys)
From the kitchen of Madge Narcisian, via Ann Narcisian Videan
1/2 c. soft shortening
1 c. granulated sugar
1/2 c. light or dark molasses
1 egg yolk
Beat shortening, sugar, molasses until creamy. Add egg yolk and beat well.
2 c. all purpose sifted flour (maybe just short of 2 cups)
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
1 t. ground ginger
1 t. ground cloves
1-1/2 t. cinnamon
1/2 t. nutmeg
Sift flour with salt, baking soda, baking powder, ginger, cloves, cinnamon, nutmeg. Blend into sugar mixture. (If the dough is too granular, add a tablespoon or two of milk.)
Chill dough for more than one hour.
Preheat oven to 350 degrees. On lightly floured board, roll out dough to 1/4” thickness. Using two-inch gingerbread cookie cutters, stamp and place 1/2” inch apart on ungreased cookie sheet. Bake 8-10 minutes.
Icing
1-1/2 c. confectioners sugar
1 egg white
1/2 t. cream de tartar
Use water not milk to thin icing.
Why not share one of your favorite family recipes, below in the comments…
…………………..
Write on!
Ann Narcisian Videan
Write • Edit • Self-publish • Word-of-mouth
Ann Narcisian Videan: Book Shepherd/Editor/Author 