Gingerbread Cutout Christmas Cookies

• 1/2 cup butter, cubed
• 1/2 cup sugar
• 1/2 cup molasses
• 2 teaspoons white vinegar
• 1 egg, lightly beaten
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Ganache Icing (see below), green decorating icing, colored sprinkles, Tiny White Mighty Mint candies and red M&M's Minis
• Ganache Icing (see below), white and black decorating icings, red and green Fruit Roll-Ups, holly berry quins, AirHeads Xtremes Sour Belt candies, red jimmies and yellow M&M's Minis
• Canned vanilla frosting, vanilla frosting tinted with red food coloring, black decorating icing, red-colored sugar, red nonpareils, snowflake sprinkles, white large dot quins, black licorice twists, white sugar pearls and yellow diamond-shaped sprinkles

1. In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle.
3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter. Place on greased
4. . Bake at 375u0b0 for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.

butter, sugar, molasses, white vinegar, egg, allpurpose, baking soda, ground ginger, ground cinnamon, salt, ganache, ganache, vanilla frosting

Taken from www.tasteofhome.com/recipes/gingerbread-cutout-christmas-cookies/ (may not work)