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Gingerbread Cookies -- e-w

Source of Recipe

Light & Tasty 2003 � Test Kitchen
Gingerbread Cookies -- e-w
Plan ahead�needs to chill for at least 4 hours.
Yield: 6-1/2 dozen (78 cookies)

6 T. stick margarine, softened
1 c. sugar
1 c. molasses
1 egg
2 T. white vinegar

4 c. all-purpose flour
2 tsp. ground ginger
1-1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves

5 c. confectioners� sugar
5 to 6 T. skim milk
Optional: Assorted paste food coloring

In a mixing bowl beat butter and sugar until crumbly, about 2 minutes. Beat in the next 3 ingredients. Combine the next 5 ingredients; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky).

On a lightly floured surface, roll out dough to 18-in. thickness. Cut with 4-in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1-in. apart on baking sheets coated with cooking spray. Bake at 375� for 5-6 minutes or until set. Remove to wire racks to cool.

For Icing:
Combine confectioners� sugar and milk in a bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.

One cookie equals: 81 calories�1 gm fat (1 gm saturated)�5 mg cholesterol�31 mg sodium�18 gm carbohydrate�trace fiber�1 gm protein. +++EXC: 1 starch +++WWP: 2