GINGERBREAD COOKIES
When your friends reach into a tin of these old-fashioned cookies, they're sure to think Grandma baked them! Our Test Kitchen staff came up with this lighter recipe for crunchy gingerbread cookies with lovely icing accents.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky)., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 5-6 minutes or until set. Remove to wire racks to cool., For icing, combine confectioners' sugar and milk in bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.
Nutrition Facts : Calories 81 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 39mg sodium, Carbohydrate 18g carbohydrate, Fiber 0 fiber), Protein 1g protein.
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