Bring a tempting aroma and goodness into your kitchen with hard-to-pass classic
1 1/2 cups granulated sugar
1 cup butter or margarine, softened
2 tablespoons water or milk
3 1/4 cups Gold Medal all-purpose
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons
1/2 teaspoon salt
1/2 teaspoon ground cardamom
Currants or assorted candies, if desired
Colored sugar or additional
sugar, if desired
Beat granulated sugar, butter and molasses in large bowl with electric mixer
on medium speed, or mix with spoon, until well mixed.
Beat in egg and water until blended.
Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves.
Cover and refrigerate about 1 hour or until firm.
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.
Decorate with currants or candies.
Sprinkle with colored sugar.
Bake 6 to 7 minutes or until set.
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.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.