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Gingerbread Cutouts Recipe

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"Baking gingerbread cookies was a Christmas tradition when our three sons were at home," says field editor Virginia Watson of Kirksville, Missouri. "Now, our granddaughter loves to help!"

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24 Servings
Prep: 15 min. Bake: 10 min./batch

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water

Directions

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; gradually add to the creamed mixture alternately with water. Cover and refrigerate for 1 hour or until easy to handle.
On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured rocking horse cookie cutter or cutter of your choice. Place 2 in. apart on greased baking sheets.
Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 258 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 295 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Gingerbread Cutouts published in Taste of Home December/January 2003, p9

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