Classic Gingerbread Cutouts
flour, sugar, molasses, egg, butter, eggs, brown sugar, cream, baking soda, cinnamon, cloves
Ingredients
1/2 cup butter, softened 1/2 cup brown sugar 2/3 cup molasses 2 eggs 4 cups all-purpose flour, divided 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1 pound confectioners' sugar 1/2 teaspoon cream of tartar 3 egg whites
Directions for Classic Gingerbread Cutouts Recipe
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
Read the full directions on Allrecipes.com
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