Gingerbread Cutouts
Yield
8 servingsPrep
20 minCook
10 minReady
150 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vinegar
|
|
| 5 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | x |
candy
red hot |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
cloves
ground |
|
| 5 | ml |
ginger
ground |
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vinegar
|
|
| 1.2 | l |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1 | x |
candy
red hot |
* |
Directions
In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly.
Remove from the heat and cool to lukewarm.
Stir in eggs and vinegar.
Combine the flour and baking soda; stir into sugar mixture to form a soft dough.
Chill for several hours.
On a lightly floured surface, roll dough to ¼ inch thickness.
Cut with a floured 2 to ½ inch gingerbread man cookie cutter and place on greased baking sheets.
Use red hots for eyes and buttons.
Bake at 350℉ (180℃) F for 8 to 10 minutes.
