3/4 c Molasses, light or dark
3/4 c Margarine (1-1/2 sticks)
3/4 c Sugar, brown firmly packed
3 2/3 c Flour, all-purpose
2 ts Ginger, ground
2 ts Cinnamon, ground
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Nutmeg, ground
1 Egg
Icing and assorted candies
In 3-quart saucepan over medium heat, heat molasses, margarine and brown
sugar until mixture boils, stirring occasionally to blend well. Remove from
heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder,
baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir
molasses mixture into flour mixture until smooth. Wrap dough in plastic
wrap; chill at least 1 hour.
Heat oven to 350F. Divide dough in half. On floured surface, roll dough
to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread
cookie cutter (or knife your own design). Carefully lift with metal spatula
onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no
indentation remains when touched. Remove from sheet; cool on wire rack.
Decorate as desired with icing and candies. Store in tightly covered
container for up to 2 weeks.
From
Yields
24 Cookies
