Gingerbread Cookie Cutouts

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

1. Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased
3. . If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms.
4. Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely.
5. Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.

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

Taken from www.tasteofhome.com/recipes/gingerbread-cookie-cutouts/ (may not work)