3 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 c Margarine — softened
1/2 c Light brown sugar — packed
1 lg Egg
1/2 c Light molasses
1. Sift flour with baking soda, salt, ginger and nutmeg. 2. In large
bowl of electric mixer, beat margarine, sugar and egg at medium speed
until light and fluffy. At low speed, beat in molasses until smooth.
3. Gradually add flour, beating until well-combined and smooth. Form
dough into a ball, wrap tightly and refrigerate overnight or at least
8 hours. 4. Divide dough into 4 parts and work with one part at a
time, refrigerating the rest. 5. On lightly floured surface, roll
dough to 1/4-inch thickness. Use small gingerbread cutters or other
cookie cutters about 2-1/2 inches around to cut out cookies. Use
spatula to place cookies on lightly greased cookie sheets. Very
gently, press small bits of dried fruit on dough to decorate. 6. Bake
in preheated 375-degree oven for 10-12 minutes or until browned. Do
not overcook. Remove cookies to wire rack to cool. Continue with rest
of cookie dough in same manner, greasing cookie sheet each time.
Yield: About 30-36 cookies.
Yields
30 servings