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    Gingerbread Cookies -- e-w

    Source of Recipe

    Light & Tasty 2003 – Test Kitchen
    Gingerbread Cookies -- e-w
    Plan ahead…needs to chill for at least 4 hours.
    Yield: 6-1/2 dozen (78 cookies)

    6 T. stick margarine, softened
    1 c. sugar
    1 c. molasses
    1 egg
    2 T. white vinegar

    4 c. all-purpose flour
    2 tsp. ground ginger
    1-1/4 tsp. baking soda
    1 tsp. ground cinnamon
    1/2 tsp. ground cloves

    5 c. confectioners’ sugar
    5 to 6 T. skim milk
    Optional: Assorted paste food coloring

    In a mixing bowl beat butter and sugar until crumbly, about 2 minutes. Beat in the next 3 ingredients. Combine the next 5 ingredients; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky).

    On a lightly floured surface, roll out dough to 18-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 375º for 5-6 minutes or until set. Remove to wire racks to cool.

    For Icing:
    Combine confectioners’ sugar and milk in a 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.

    One cookie equals: 81 calories…1 gm fat (1 gm saturated)…5 mg cholesterol…31 mg sodium…18 gm carbohydrate…trace fiber…1 gm protein. +++EXC: 1 starch +++WWP: 2

 

 

 


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