Gingerbread Cutouts

Gingerbread Cutouts
June 19 00:00 2001 Print This Article
Gingerbread Cutouts

Prep Time: 1 hour 50 minutes – Cost: $
“Servings: 10 dozen cookies – Difficulty Level: 2

Ingredients

  • 1-1/2 cups sugar
  • 1 cup butter, softened
  • 3 tablespoons molasses
  • 1 egg
  • 2 tablespoons water or milk
  • 3-1/4 cups Pillsbury BEST All Purpose Flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1-1/2 teaspoons ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cloves
  • Dried currants, if desired
  • 1/2 cup sugar

Directions

  1. In large bowl, combine 1 1/2 cups sugar, butter and molasses; beat until light and fluffy. Add egg and water; blend well. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients except currants and 1/2 cup sugar; mix well to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  2. Heat oven to 350 F. On floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1-inch apart on ungreased cookie sheets. If desired, decorate cookie cutouts with currants for eyes and buttons.
  3. Bake at 350 F. for 9 to 11 minutes or until set. Immediately remove from cookie sheets. Sprinkle sugar over each cookie. Cool 5 minutes or until completely cooled.In large bowl, combine 1 1/2 cups sugar, butter and molasses; beat until light and fluffy. Add egg and water; blend well. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients except currants and 1/2 cup sugar; mix well to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.

    Nutritional Information Per Serving: (one cookie)
    Calories: 45; Fat: 2 g; Cholesterol: 5 mg; Sodium: 45 mg;
    Carbohydrate: 7 grams Exchanges: 1/2 Fruit, 1/2 Fat OR 1/2 Carbohydrate, 1/2 Fat

Source: The Pillsbury Company at http://www.pillsbury.com








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