Description:

Cutout Cookies

Source:

Gena Brackin Rogers

Serves/Makes:3 dozen cookies

Ingredients

• 1/2 cup (125 ml) sugar
• 1/2 cup (125 ml) light molasses
• 2 tsp (10 ml) ground ginger
• 2 tsp (10 ml) ground cinnamon
• 1/2 tsp (2 ml) ground cloves
• 1/2 tsp (2 ml) ground nutmeg
• 1/4 tsp (1 ml) ground black pepper
• 2 tsp (10 ml) baking soda
• 1/2 cup (125 ml) margarine, cut up
• 1 jumbo egg, beaten
• 3-1/2 cups (825 ml) all-purpose flour

Preparation

• In a 3-quart saucepan, heat sugar molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, sirring occasionally.
• Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan).
• Stir in margarine until melted.
• With a folk, stir in the egg, then the flour.
• On a lightly floured surface, knead dough until thoroughly mixed.
• Divide dough in half.
• Wrap one half of dough with plastic wrap and set aside.
• Preheat oven to 325 degrees (175 C.).
• With floured rolling pin, roll remaining half dough slightly thinner than 1/4 inch.
• With floured 3 to 4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve the trimmings.
• Place cookies, 1/2 inch apart, on ungreased large cookie sheet.
• Reroll trimmings and cut out more cookies.
• Bake cookies for 12 minutes or until edges are beginning to brown.
• Remove to wire rack to cool.
• Repeat with remaining dough.
• When cookies are cooled, you may decorate with icing if desired.
• Store cookies in a tightly covered container for up to 2 weeks.

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