Crispy Gingerbread Cookies

By dette

Very spicy and always crisp, these cookies are almost foolproof for a child's cookie-making project. Popular any time of yearl they are especially nice during a holdiay season. Just choose the appropriately shaped cookie cutter

Ingredients

• Royal Icing:
• 2/3 c. butter or margarine, room temp
• 3/4 c. brown sugar, packed
• 1 tbsp cinnamon
• 2 tsp ginger
• 1 1/2 tsp cloves
• 1 1/2 tsp baking soda
• 1/4 c. to 1/3 c. water
• 2 1/2 c. all purpose flour
• Royal Icing, optional
• Beat 1 egg white until frothy. Whip in 3-4c. unsifted powdered sugar until icing is smooth and can be forced through a cake-decorating tube or bag. Flavor with 1/2 tsp vanilla, lemon or almond extract.

Details

Servings 4
Preparation time 90mins
Cooking time 100mins

Preparation

Step 1

Cream butter and brown sugar. Add cinnamon, gingerk cloves and baking soda.

Whip in 1/4c. of the water and stir in the flour. Dough should be pliable and easy to roll out.l If the humidity in your area is very low, you may need to add more water to keep dough from being crumbly.

Roll dough out to about 1/4 inch thickness-the thinner the dough, the crispier the cookie.

Cut out cookie shapes as desired such as gingerbread men, christmas wreaths, valentine hearts or scalloped rounds.

Place cookie cutouts on lightly oiled baking sheets. bake at 375 for 8-10 min. Cool.

Decorate with Royal Icing, if desired.