Christmas Recipes
Gingerbread Cutouts
Bring a tempting aroma and goodness into your kitchen with hard-to-pass-up classic gingerbread cookies.
Yield: 10 dozen cookies
Ingredients
- 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
Instructions
- 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 for 6 to 7 minutes or until set.
- Remove from cookie sheet to wire rack; cool.
Notes
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
Per serving: Calories 40 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 5mg; Sodium 40mg; Total Carbohydrate 6g (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.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens