Autumn Gingerbread Cookies

Name: Autumn Gingerbread Cookies
Prep time: 1 h
Cook time: 14 min
Total time: 1 h 14 min
Yield: 24 servings
Ingredients: 3/4 Cup Light or Dark Molasses; 3/4 Cup FLEISCHMANN'S Original Margarine (1 1/2 Sticks); 3/4 Cup Firmly Packed Light Brown Sugar; 3 2/3 Cups GOLD MEDAL All-Purpose Flour; 2 to 3 Teaspoons Ground Ginger; 2 Teaspoons Ground Cinnamon; 1 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Ground Nutmeg; 1 Egg; Decorator Icing and Assorted Candies

Izzy Harrison

Prep 1 hr1h

Cook 14 mins14m

Makes 24

From the Kitchen of Izzy Harrison

Ingredients

¾ cup Light or Dark Molasses
¾ cup FLEISCHMANN'S Original Margarine (1 ½ sticks)
¾ cup Firmly Packed Light Brown Sugar
3 ⅔ cups GOLD MEDAL All-Purpose Flour
2-3 teaspoons Ground Ginger
2 teaspoons Ground Cinnamon
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Ground Nutmeg
1 Egg
Decorator Icing and Assorted Candies

Instructions

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1
In 3- Quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well.
2
Remove from heat; cool.
3
In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
4
Blend egg into molasses mixture.
5
With spoon, stir molasses mixture into flour mixture until smooth.
6
Wrap dough in plastic wrap; chill .
7
Heat oven to 350 degrees F.
8
Divide dough in half.
9
On floured surface, roll dough to 1/8 to 1/4 inch thickness.
10
Cut with floured 5 x 3-inch gingerbread cookie cutter.
11
Carefully lift with metal spatula onto lightly greased cookie sheet.
12
Bake for or until no indentation remains when touched.
13
Remove from sheet; cool on wire rack.
14
Decorate as desired with icing and candies.
15
Store in tightly covered containers for up to 2 weeks.

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