EGG FREE GINGERBREAD
Steps:
- 1 - Preheat over to 350*. 2 - Blend together butter and sugar until fluffy. 3 - In a separate small bowl combine molasses and 5 tbls. water with a fork. 4 - Stir molasses mixture into butter mixture. 5 - Sift together remaining dry ingredients. 6 - Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended. 7 - Wrap dough in waxed paper and refrigerate for several hours. 8 - You can also freeze the dough at this point for several weeks. 9 - When ready to bake - take dough out of fridge a part at a time. 10 - Grease cookie sheets. 11 - Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick. 12 - Cut dough with floured cookie cutters. 13 - Bake about 8 minutes. Cookies should be just slightly browned on the bottom. 14 - Let cool on rack. 15 - For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring. 16 - Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!
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