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Rolled Molasses Cookies (Gingerbread)

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“From BHG 1988 Christmas Cookies. Cook time includes 2 hours of chill time.”
READY IN:
2hrs 25mins
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine dry ingredients.
  2. In mixing bowl beat the butter and sugar until fluffy.
  3. Add the dry ingredients alternately with the molasses and water, beating well.
  4. Chill 2 hours.
  5. Roll dough on a floured board to an 1/8th inch thick.
  6. Cut out with a 4 or 5 inch gingerbead man cutter.
  7. Bake on a greased cookie sheet at 375 degrees for about 8 minutes.
  8. Cool on pan 1 minute, then cool on a wire rack completely before icing.
  9. For icing: stir together the powdered sugar and vanilla and add just enough milk to make the icing spreading or piping consistency.

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