Light Ginger Cookies
Yield
4 dozenPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
powdered sugar
|
|
| 1 | cup |
butter
or margarine, softened |
|
| 1 | tablespoon |
vinegar
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
ginger
(1-1/2 to 2 tsp) |
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
powdered sugar
|
|
| 237 | ml |
butter
or margarine, softened |
|
| 15 | ml |
vinegar
|
|
| 532 | ml |
all-purpose flour
|
|
| 7.5 | ml |
ginger
(1-1/2 to 2 tsp) |
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
Heat oven to 400℉ (200℃).
Mix powdered sugar, margarine and vinegar.
Stir in remaining ingredients.
(If dough is too dry, work in milk or cream, 1 teaspoon at a time.)
Roll dough ⅛ inch thick on lightly floured cloth-covered board.
Cut into desired shapes with cookie cutters.
Place on ungreased cookie sheet.
Bake until light brown, 6 to 8 min. Cool slightly; carefully remove from cookie sheet.
Decorate with Creamy Decorators Frosting, if desired.
About 4 dozen 3 inch cookies.
