Gingerbread Cookies

I clipped this from a newspaper insert way back before Christmas but I never got around to making them. It was an advertisement for McCormick.

Today I baked them. The original recipe was for Gingerbread Men. I simply used a round cookie cutter with wavy edges. It worked great. Next time, though, I think I'll decorate with a little icing.

Gingerbread Cookies

3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.

Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a think flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with a 5-inch cookie cutter. (Other shapes work fine.) Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely. Decorate cookies as desired.

Store cookies in airtight container up to 5 days.

Makes 2 dozen.