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HOLIDAY GINGERBREAD COOKIES
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3/4 c. molasses, light or dark 3/4 c. margarine (1-1/2 sticks) 3/4 c. sugar, brown firmly packed 3 2/3 c. all purpose flour 2 tsp. ginger, ground 2 tsp. cinnamon, ground 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. nutmeg, ground 1 egg icing and assorted candies In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill at least 1 hour. Heat oven to 350F. Divide dough in half. On floured surface, roll dough to 1/8-1/4" thickness. Cut with floured 5x3" gingerbread cookie cutter (or knife your own design). Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10-14 minutes or until no indentation remains when touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks.
Per Serving (excluding unknown items):
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