Title: Holiday Gingerbread Cookies
Categories: Cookies, Christmas
Yield: 24 Cookies
3/4 c Molasses; light or dark
3/4 c Margarine
3/4 c Brown sugar; firmly packed
3 2/3 c All-purpose flour
2 ts Ground ginger
2 ts Ground cinnamon
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground nutmeg
1 Egg
Icing & assorted candies
In 3 qt saucepan over medium heat, heat molasses, margarine, and
brown sugar until mixture boils, stirring occasionally to blend
well. Remove from heat; cool. In large bowl, combine flour, ginger,
cinnamon, baking powder, baking soda, and nutmeg. Blend egg into
molasses mixture. With spoon, stir molasses mixture into flour
mixture until smooth. Wrap dough in plastic wrap; chill at least
1 hour.
Heat oven to 350°F. Divide dough in half. On floured surface, roll
dough to 1/8 to 1/4" thickness. Cut with floured 5x3" gingerbread
cookie cutter or knife your own design. Carefully lift with metal
spatula onto lightly greased cookie sheet. Bake for 10 to
14 minutes or until no indentation remains when touched. Remove
from sheet; cool on wire rack. Decorate as desired with icing and
candies. Store in tightly covered container for up to 2 weeks.
