Ingredients
6 tablespoons butter, softened1 cup sugar1 cup molasses1 egg2 tablespoons white vinegar4 cups all-purpose flour2 teaspoons ground ginger1-1/4 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt5 cups confectioners’ sugar5 to 6 tablespoons fat-free milkAssorted paste food coloring, optional
Preparation
In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; 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 1/8-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 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.
