Recipe for Ginger Cookies to Cut into Shapes

Old Fashioned Ginger Cut Outs

Makes one delicious batch (numbers are variable, depending on the size of cutters you use)

These deliciously crisp and spicy cookies are a wonderful addition to any holiday tray. Decorate them any way you like, with coloured icings and sprinkles, candies, currants. Let your imagination go wild!

8 TBS softened butter
1/2 cup packed light soft brown sugar
1/2 cup molasses
1 large egg
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/2 tsp ground cardamom

For Icing Glaze:

2 cups icing sugar

2 TBS of milk or water

A Variety of sprinkles, candy and glitter to decorate

Pre-heat the oven to 160C/350F. Cream together butter and sugar. Then beat in the molasses and egg.

Sift the dry ingredients together in a bowl. Add to the creamed mixture and mix until well blended. Put into a plastic bag and refrigerate for one hour.

Roll out onto a lightly floured surface, 1/4 inch thick. Cut into 3 inch squares or use your choice of cookie cutters to cut out shapes. Place on baking sheets and bake for 7 to 9 minutes until set and lightly browned. Transfer to a rack to cool completely.

To make the glaze, sift the icing sugar into a bowl. Add enough of the milk to make a smooth glaze. You may not need it all, you only want it thin enough to run freely, but still be stiff enough to lay on the cookie without all running off.

Dip each cookie into the glaze and then hold it over the bowl for a few seconds to let any excess drip off. Lay on a wire rack and immediately sprinkle with whatever candies etc. you wish to decorate it with. Allow to dry and harden before removing to store in an air tight container.

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