Betty Crocker Holiday Cookies 2007 - (Page 14) holiday favorites from scratch • Low Fat Gingerbread Cutouts blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves until dough forms. Cover; refrigerate about 1 hour or until firm. 2. Heat oven to 350°F. On floured surface, roll 1⁄3 of dough at a time to 1⁄8-inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2½-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart. Decorate with candies or currants. Sprinkle with colored sugar. 3. Bake 6 to 7 minutes or until set. Remove from cookie sheets to cooling racks. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 CookIe: Calories 40 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 5mg; Sodium 40mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 0g Prep Time: 1 Hour 10 Minutes Start to Finish: 2 Hours 10 Minutes Servings: About 10 dozen cookies 1½ 1 3 1 2 3¼ 2 2 1½ ½ ½ ½ cups granulated sugar cup butter or margarine, softened tablespoons molasses egg tablespoons water or milk cups Gold Medal® all-purpose flour teaspoons baking soda teaspoons ground cinnamon teaspoons ground ginger teaspoon salt teaspoon ground cardamom teaspoon ground cloves Assorted candies or currants, if desired Colored sugar or additional granulated sugar, if desired Tip » 1. In large bowl, beat granulated sugar, butter and molasses with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg and water until SPeCIaL touCh “Stitch” the edges of these charming cookies with white candy sprinkles. 14 Betty Crocker Holiday Cookies
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