Gingerbread Cutouts

Prep Time: 1 hour, 50 minutes
Yield: 10 dozen cookies

Ingredients:

1 cup butter
1-1/2 cups sugar
3 tablespoons molasses
1 egg
2 tablespoons water OR 2 tablespoons milk
3-1/4 cups Pillsbury BEST® All Purpose Flour
2 teaspoons cinnamon
2 teaspoons baking soda
1-1/2 teaspoons ginger
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cloves
Dried currants, if desired
1/2 cup sugar

Preparation Directions:

1. In large bowl, combine 1 1/2 cups sugar, butter and molasses; beat until light and fluffy. Add egg and water; blend well.

2. Add flour and all remaining ingredients except currants and 1/2 cup sugar; mix well to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.

3. Heat oven to 350°F. On floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate cookie cutouts with currants for eyes and buttons.

4. Bake at 350°F. for 9 to 11 minutes or until set. Immediately remove from cookie sheets. Sprinkle sugar over each cookie. Cool 5 minutes or until completely cooled.

High Altitude: (Above 3500 Ft.)
No change.