3/4 c Molasses, light or dark 1 ts Baking Powder
3/4 c Margarine (1-1/2 sticks) 1/2 ts Baking Soda
3/4 c Sugar, brown firmly packed 1/2 ts Nutmeg, ground
3 2/3 c Flour, all-purpose 1 Egg
2 ts Ginger, ground Icing and assorted candies
2 ts Cinnamon, ground
In 3-quart saucepan over medium heat, heat molasses, margarine and
brown sugar until mixture boils, stirring occasionally to blend well.
Remove from heat; cool. In large bowl, combine flour, ginger,
cinnamon, baking powder, baking soda and nutmeg. Blend egg into
molasses mixture. With spoon, stir molasses mixture into flour
mixture until smooth. Wrap dough in plastic wrap; chill at least 1
hour.
Heat oven to 350F. Divide dough in half. On floured surface, roll
dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch
gingerbread cookie cutter (or knife your own design). Carefully lift
with metal spatula onto lightly greased cookie sheet. Bake for 10 to
14 minutes or until no indentation remains when touched. Remove from
sheet; cool on wire rack. Decorate as desired with icing and
candies. Store in tightly covered container for up to 2 weeks.
Yields
24 cookies
