I usually make some kind of gingerbread cutout every year for the holidays, and I have one and only one recipe that I have been using for years. Not only does it taste amazing, but it's durable enough to handle being rolled out. I have tried other variations, but I always end up coming back to this one. And if you are familiar with Mexican pastries, than you will enjoy the taste of these. They taste exactly like Cochitos (the pig-shaped breads).
TIP: Don't have eggbeaters? 4 eggs will do.
TIP: Dust the flour off the cookies with a basting brush after they come out of the oven.
INGREDIENTS:
1/2 cup margerine
3/4 cup brown sugar, packed
1/4 cup egg beaters
3/4 cup molasses
4 1/2 cups flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
milk & powdered sugar for glaze
1) Cream margerine and sugar.
2) Combine flour, baking soda & spices, then set aside.
3) Add egg beaters to margerine mixture. Mix well.
4) Stir flour mixture into margerine to make a stiff dough.
5) Cover dough and place in refrigerator. Chill for several hours or overnight.
6) Flour surface to roll out dough.
7) Roll out to 1 inch thickness.
8) Cut with desired cutters.
9) Bake at 350 F. for 8-10 minutes or until dark brown.
10) Cool on wire racks, when completely cool decorate as you wish.
