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Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. INGREDIENTS:
3/4 cup butter, softened DIRECTIONS: In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen. |
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NUTRITIONAL FACTS 1 cookie equals:
77 calories |
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TASTY TIP To have make-ahead cookies that taste and look fresh-baked, make your holiday cutout cookies ahead and freeze them without frosting. When you need them, simply thaw and frost. |
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Eat Right with The Taste of Home Diabetic Cookbook 2008 |
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