Gingerbread Cookies

• 1/2 cup margarine or butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup cholesterol-free egg product
• 3/4 cup light molasses
• 4-1/2 cups flour
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• powdered sugar icing and assorted candies, for decorating

1. Beat margarine or butter and sugar in large bowl with electric mixer at medium-high speed until creamy.
2. Beat in egg substitute and molasses.
3. Combine flour, baking soda and spices.
4. Stir into molasses mixture to make a stiff dough.
5. Divide dough in half; wrap and chill for several hours or overnight.
6. Roll small amount of dough out onto well greased and floured baking sheets.
7. Cut with desired 4-inch cookie cutters.
8. Remove scraps and re-roll.
9. Bake at 350F for 8 to 10 minutes or just until set and lightly brown.
10. Cool completely on wire racks.
11. Decorate cookies with powdered sugar icing and assorted candies.

margarine, brown sugar, cholesterolfree egg, light molasses, flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, powdered sugar

Taken from www.kraftrecipes.com/recipes/gingerbread-cookies-54774.aspx (may not work)