Gingerbread Cutout Cookies

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 3/4 cup molasses
• 4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Vanilla frosting of your choice
• Red and green paste food coloring

1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased
3. .
4. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

butter, brown sugar, egg, molasses, allpurpose, ground ginger, baking soda, ground cinnamon, ground cloves, salt, vanilla frosting, red

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