Categories: Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 3/4 cup molasses
• 3 1/2 cups all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• Royal Icing
• 2 cups confectioners' sugar
• 2 Tsp. plus 2 tsp. water
• 4 tsp. meringue powder
• 1/4 tsp. cream of tartar
• 1 to 2 Tbsp. miniature chocolate chips
• 1 to 2 Tbsp. Red Hots

Directions

1. In a bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour and next five ingredients; slowly beat into creamed mixture.
2. Divide dough in half; wrap in plastic wrap. Refrigerate 1 hour.
3. Preheat oven to 350 degrees. On a floured surface, roll each portion of dough to 1/4 inch thickness. Cut with floured 3 inch gingerbread boy-shaped cookie cutter. Place on greased baking sheets. (I use parchment paper).
4. Bake 10-20 minutes until set. Cool completely on wire racks.
5. In a bowl, beat confectioners’ sugar, water, meringue powder and cream of tartar on low speed until blended. Beat on high 4-5 minutes or until stiff peaks form.
6. To decorate, place cookies on a work surface with heads facing you. (Upside down).

7. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and red hots for noses. Let stand until set. Store cookies in airtight containers.

8. Per cookie: 106 cal. 2g fat (1g sat. fat, 9 mg. chol., 58mg. sodium, 21g carb., trace fiber, 1g pro.

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