Fruit sweet and sugar free - gingerbread girls and boys
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Butter |
| 1½ | cup | Fruit sweetener |
| 6 | cups | White flour |
| 3 | tablespoons | Cinnamon |
| 2 | tablespoons | Ginger |
| 1 | tablespoon | Nutmeg |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla extract |
| 1 | tablespoon | Carob powder |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Baking powder |
| ¾ | teaspoon | Salt |
Directions
WET INGREDIENTS
DRY INGREDIENTS
Cream together the butter and sweetener. When light and fluffy, add the eggs one at a time, beating well after each addition. Stir in the vanilla. Sift the dry ingredients together three times and stir them into the wet ingredients, mixing just enough to form a dough. Cover the dough and refrigerate it for 20 minutes to make it easier to handle before rolling out. Preheat the oven to 350 degrees. Line the baking sheets with baking paper. Roll the dough out to a ¼ inch thickness on a lightly floured surface. Dip the cookie cutters in flour before cutting out gingerbread girls and boys or other shapes.
Place the cookies on the baking sheets, leaving ½ inch around each cookie. Bake until a light golden brown, 15-16 minutes. Let the cookies cool on the pans before removing. When the cookies are cool, they may be fancifully decorated with an icing that will dry hard.
Submitted By JANE KNOX On 11-10-94