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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 78 |
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When your friends reach into a tin of these old-fashioned cookies, they're sure to think Grandma baked them! Our Test Kitchen staff came up with this lighter recipe for crunchy gingerbread cookies with lovely icing accents. Ingredients:
6 tablespoons butter, softened |
1 cup sugar |
1 cup molasses |
1 egg |
2 tablespoons white vinegar |
4 cups king arthur unbleached all-purpose flour |
2 teaspoons ground ginger |
1-1/4 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
5 cups confectioners' sugar |
5 to 6 tablespoons fat-free milk |
assorted paste food coloring, optional |
Directions:
1. In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky).
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 5-6 minutes or until set. Remove to wire racks to cool.
3. For icing, combine confectioners' sugar and milk in bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies. Yield: 6-1/2 dozen.
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