Classic Gingerbread Cutouts |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 3 |
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These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing! Ingredients:
1/2 cup butter, softened |
1/2 cup brown sugar |
2/3 cup molasses |
2 eggs |
4 cups all-purpose flour, divided |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 pound confectioners' sugar |
1/2 teaspoon cream of tartar |
3 egg whites |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
3. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
5. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
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