Title: Gingerbread Cutouts # 2
Categories: Cookies
Yield: 1 servings
1 c Butter or margarine;
-softened
1 c Sugar
1/2 c Corn syrup
1 ts Cinnamon
1 ts Nutmeg
1 ts Ground cloves
1 ts Ground ginger
2 Eggs; beaten
1 ts Vinegar
5 c Flour
1 ts Baking soda
Red hot candies
Recipe by: Sue Klapper
In a large saucepan, combine the butter, sugar, corn syrup and spices;
bring to a boil, stirring constantly. Remove from the heat and cool to
lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda;
stir into sugar mixture to form a soft dough. Chill for several hours. On a
lightly floured surface, roll dough to 1/4 inch thickness. Cut with a
floured 2 - 1/2 inch gingerbread man cookie cutter and place on greased
baking sheets. Use red hots for eyes and buttons. Bake at 350 for 8 - 10
minutes. Remove to wire racks to cool. Yield: about 6 dozen. Source:
Taste of Home Magazine; Dec./Jan.
1995 Gingerbread cut-outs
