Gingerbread Cookies
- GINGERBREAD COOKIES
- 1 1/3 CUP MARGARINE - ROOM TEMP
- 1 1/3 CUP BROWN SUGAR
- 1 CUP LIGHT OR DARK MOLASSES
- 1/2 CUP MILK
- 2 EGGS
- 3 TSP BAKING POWDER
- 1 TSP BAKING SODA
- 2TSP CINNAMON
- 2 TSP GINGER
- 2 TSP CLOVES
- 61/2 CUPS FLOUR
- BEAT MARGARIN, SUGAR , MOLASSES, MILK AND EGG UNTIL CREAMY, ADD DRY INGREDIENTS TOGETHER AND BLEND INTO CREAMED MIXTURE.
- REFIGERATE DOUGH IN A COVERED BOWL OR PLASTIC WRAP UN TIL CHILLED, PREFERABLY OVERNITE.
- ROLL OUT DOUGH UNTIL 1/8" THICK ON A FLOURED SURFACE.
- CUT INTO SHAPES AND PLACE COOKIES 1 " APART ON GREASED COOKIE SHEETS. BAKE UNTIL JUST DONE IN 325 DEGREE OVEN.
- FROST IF DESIRED OR EGG WASH BEFORE BAKING.
- FROSTING
- 2 CUP POWDERED SIGAR
- 1 EGG WHITE
- 1 TSP LEMON JUICE
- 1-2 TSP WATER.
- mix together first 5 ingreidents. beat until well blended, add baking powder, soda, and spices, continue beating at low speed and add flour a cup at a time, until mixed through. Chill dough at least four hours, or preferrably overnight.
- Roll, approximately 1/8 inch thick and cut out in your favorit shapes. Bake at 350 degrees, or until cookies can be touched , with no imprint left. Cool on racks, before frosting.
gingerbread cookies, margarine, brown sugar, light or, milk, eggs, baking powder, baking soda, cinnamon, ginger, flour, beat margarin, covered bowl, roll, place cookies, egg wash, frosting, powdered sigar, egg, lemon juice, water
Taken from www.epicurious.com/recipes/member/views/gingerbread-cookies-1213114 (may not work)