Gingerbread Cut-Outs
Yield
4 dozenPrep
45 minCook
15 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
ginger
|
|
| 1 | cup |
molasses
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
cloves
ground |
|
| 5 | cups |
all-purpose flour
|
|
| Frosting | |||
| 2 | each |
egg whites
|
*
|
| 2 ½ | cups |
powdered sugar
|
|
| ¼ | cup |
light corn syrup
|
|
| 1 | x |
food coloring
assorted colors |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 7.5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
ginger
|
|
| 237 | ml |
molasses
|
|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
cloves
ground |
|
| 1.2 | l |
all-purpose flour
|
|
| Frosting | |||
| 2 | each |
egg whites
|
*
|
| 591 | ml |
powdered sugar
|
|
| 59 | ml |
light corn syrup
|
|
| 1 | x |
food coloring
assorted colors |
*
|
Directions
Cream butter; add sugar gradually.
Beat in egg, molasses and vinegar.
Blend in sifted dry ingredients.
Chill.
Roll ⅛ to ¼ inch thick on floured surface, and cut into desired shapes.
Place on greased cookie sheets; decorate before baking, or frost when cool with Decorating Frosting.
Bake at 375℉ (190℃) F 5 to 15 minutes, depending on size and thickness of cookie.
FROSTING: Beat egg whites until they hold a soft peak.
Add sugar gradually, and beat until sugar is dissolved, and frosting stands in peaks.
Add syrup, and beat 1 minute.
Divide frosting into small portions.
Color each amount as desired with food colors.
Add a few drops of water if thinner frosting is needed.
Keep well covered when not in use.
