Recipe - Tms Gingerbread Cookies

3 cup Allpurpose flour
One half teaspoon Baking soda
One half teaspoon Salt
1 One half teaspoon Ground ginger
One half teaspoon Ground nutmeg
One half cup Margarine softened
One half cup Light brown sugar packed
1 lg Egg
One half cup Light molasses

1. Sift flour with baking soda, salt, ginger and nutmeg. 2. In large bowl
of electric mixer, beat margarine, sugar and egg at medium speed until
light and fluffy. At low speed, beat in molasses until smooth. 3. Gradually
add flour, beating until wellcombined and smooth. Form dough into a ball,
wrap tightly and refrigerate overnight or at least 8 hours. 4. Divide dough
into 4 parts and work with one part at a time, refrigerating the rest. 5.
On lightly floured surface, roll dough to 1/4inch thickness. Use small
gingerbread cutters or other cookie cutters about 2One half inches around to
cut out cookies. Use spatula to place cookies on lightly greased cookie
sheets. Very gently, press small bits of dried fruit on dough to decorate.
6. Bake in preheated 375degree oven for 1012 minutes or until browned. Do
not overcook. Remove cookies to wire rack to cool. Continue with rest of
cookie dough in same manner, greasing cookie sheet each time.

Yield: About 3036 cookies.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip