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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 4 |
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If you want to hang these as ornaments, cut a small hole near the top with the end of a straw before baking. Once the cookies have cooled, thread a ribbon through the hole. Ingredients:
1/4 cup trans-fat free margarine or 1/4 cup butter, softened |
1/2 cup packed brown sugar |
3/4 cup dark molasses |
1/3 cup cold water |
3 1/2 cups all-purpose flour |
1 teaspoon baking soda |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
smooth vanilla frosting (optional) |
Directions:
1. Beat margarine, sugar, molasses and water with electric mixer or by hand until smooth.
2. In separate bowl, combine flour, baking soda, cinnamon, ginger, allspice, salt and cloves.
3. Add flour mixture to molasses mixture, stirring by hand just until soft dough forms.
4. Divide dough in half, shape each piece into a disk, wrap in plastic and refrigerate two hours or overnight.
5. When ready to bake, preheat oven to 350°F.
6. On lightly floured surface or between two pieces of wax paper, roll out one disk about 1/8 thick.
7. Cut out cookies using 5 gingerbread man cookie cutter.
8. Place 1 apart on baking sheet coated with cooking spray.
9. Bake 10 to 15 minutes, until set. (Bake a few minutes longer for crispier cookies.).
10. Transfer to rack to cool.
11. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
12. When cookies are completely cool, decorate with smooth vanilla frosting, if using.
13. NOTE: To make smooth vanilla frosting, combine 21/2 cups confectioners' sugar, 1/4 cup hot water, 1 teaspoon light corn syrup and 1/4 teaspoon vanilla extract.
14. Stir until smooth. This makes enough for 4 dozen cookies.
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