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Gingerbread Cutouts
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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
In a large mixing 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |