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Gingerbread Cutouts

Gingerbread Cutouts

Bring a tempting aroma and goodness into your kitchen with hard-to-pass classic gingerbread cookies.

Recipe Ingredients

Method

  1. Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed.
  2. Beat in egg and water until blended.
  3. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves.
  4. Cover and refrigerate about 1 hour or until firm.
  5. Heat oven to 350 degrees F. Roll 1/3 of dough at a time on floured surface to 1/8 inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheet.
  6. Decorate with currants or candies.
  7. Sprinkle with colored sugar.
  8. Bake 6 to 7 minutes or until set.
  9. Remove from cookie sheet to wire rack; cool.

Yield: 10 dozen cookies
High Altitude (3500-6500 ft) No changes.

Special Touch: "Stitch" the edges of these charming cookies with white candy sprinkles found where cake and cookie decorating supplies are sold.

Nutrition Information: 1 Serving: Calories 40 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 40 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Starch

*Percent Daily Values are based on a 2,000 calorie diet.

Reprinted with permission from Betty Crocker 2007/TM General Mills.


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