GINGERBREAD CUTOUT COOKIES
MAKES ABOUT 30 COOKIES HANDS-ON TIME 50 MINUTES REFRIGERATION TIME 1½ HOURS TOTAL TIME 3 HOURS ⅓ cup unsalted butter, softened 1 cup granulated sugar 1 large egg ⅓ cup fancy or cooking molasses 2¾ cups all-purpose flour 1½ tsp ground ginger 1 tsp cinnamon ½ tsp baking soda ¼ tsp ground cloves pinch salt Royal Icing 7½ tsp water 4½ tsp meringue powder 1¾ cups icing sugar Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with sugar until u y; beat in egg and molasses until combined. In separate bowl, whisk together our, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.
hape dough into 2 discs; wrap in plastic wrap and refrigerate for 1 hour. Let discs stand at room temperature until soft enough to roll out, about 10 minutes.
Between waxed or parchment paper, roll out dough to -inch thickness; using festive cookie cutters, cut out shapes, rerolling scraps as necessary. rrange, 1 inch apart, on prepared pans. Refrigerate until rm, about 20 minutes.
Bake, 1 sheet at a time, until rm, 10 to 12 minutes. Let cool on pans for 2 minutes. Transfer to racks; let cool completely.
Royal Icing In bowl, beat water with meringue powder until foamy, about 2 minutes. Beat in icing sugar until sti and glossy, about minutes. poon into piping bag tted with small plain tip; pipe desired design onto cookies. Let stand until dry, about 20 minutes.
PER COOKIE about 109 cal, 2 g pro, 2 g total fat (1 g sat. fat), 21 g carb (trace dietary fibre, 13 g sugar), 11 mg chol, 24 mg sodium, 64 mg potassium. % RDI: 1% calcium, 5% iron, 2% vit A, 7% folate.