Friday, December 14, 2007

Gingerbread Cookies

Gingerbread Cookies
by: Taste of Home: Light Cooking

Preheat oven: 350
Cook Time: 8-10 minutes
Yield: 5 dozen.


3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring


In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.


1 cookie equals:
77 calories
2 g fat (1 g saturated fat)
10 mg cholesterol
69 mg sodium
13 g carbohydrate
trace fiber
1 g protein


To have make-ahead cookies that taste and look fresh-baked, make your holiday cutout cookies ahead and freeze them without frosting. When you need them, simply thaw and frost.

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