Gingerbread Cookies
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 cup margarine -- softened
1/2 cup light brown sugar -- packed
1 large egg
1/2 cup light molasses
Sift flour with baking soda, salt, ginger and nutmeg. In large bowl of electric
mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At
low speed, beat in molasses until smooth. Gradually add flour, beating until
well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate
overnight or at least 8 hours.
Divide dough into 4 parts and work with one part at a time, refrigerating the
rest. On lightly floured surface, roll dough to 1/4-inch thickness. Use small
gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out
cookies. Use spatula to place cookies on lightly greased cookie sheets. Very
gently, press small bits of dried fruit on dough to decorate. Bake in preheated
375�F oven for 10-12 minutes or until browned. Do not overcook. Remove cookies
to wire rack to cool. Continue with rest of cookie dough in same manner,
greasing cookie sheet each time. |