Name: Gingerbread Cookies
Ingredients: 0.5 cup Fleischmann's Margarine, softened; 0.75 cup firmly packed light brown sugar; 0.25 cup or 1 egg Egg Beaters 99% Egg Product; 0.75 cup light molasses; 4.5 cup all-purpose flour; 2 tsp baking soda; 2 tsp ground cinnamon; 2 tsp ground ginger; 0.5 tsp ground cloves; 0.5 tsp ground nutmeg; confectioner's sugar icing and assorted candies for decorating

Cookies & Bars

11 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

½ cup Fleischmann's Margarine, softened
¾ cup firmly packed light brown sugar
¼ cup or 1 egg Egg Beaters 99% Egg Product
¾ cup light molasses
4½ cup all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
confectioner's sugar icing and assorted candies for decorating

Method

Cream the margarine and sugar. Beat in the Egg Beaters and molasses. Combine the flour, baking soda and spices. Stir into the margarine mixture to make a stiff dough. Divide the dough in half; wrap and chill for several hours or overnight.
Roll a small amount of dough out onto well greased and floured baking sheets. Cut with desired 4-inch cookie cutters. Remove the scraps and reroll. Bake at 350 degrees F for 8 to 10 minutes or just until set and lightly brown. Cool completely on wire racks. Decorate the cookies with confectioner's sugar icing and assorted candies.

Notes

Makes 4 dozen.

Original card

The recipe above was transcribed from this scan of Vera’s original card.