Gingerbread Cutouts

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

Makes 10 dozen cookies

1 1/2 cups granulated sugar
1 cup butter or margarine, softened
3 tablespoons molasses
1 egg
2 tablespoons water or milk
3 1/4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
Currants or assorted candies, if desired
Colored sugar or additional sugar, if desired

1. 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.

2. 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.

3. Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.
(Total time will vary; cook or bake time is per batch.)

High Altitude (3500-6500 ft) No changes.

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.

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

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved