Contributed by: News Canada
(NC) - These festive shapes, compliments of WeightWatchers.ca, are the perfect change of pace from traditional fruit cakes. Experiment with the cookie decorations; use ribbons for bow ties, and raisins, cinnamon hearts or silver nonpareils to make eyes, nose, mouth and buttons!
- 2 cup cake flour, sifted
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp table salt
- 1/4 tsp baking soda
- 1 large egg(s), beaten
- 1/4 tsp ground allspice
- 1 cup dark brown sugar, fimly packed
- 3/4 cup molasses, dark
- 1/2 cup reduced-calorie margarine, at room temperature
In a large bowl, sift together first seven ingredients; set aside. In mixer on medium, beat egg, allspice, brown sugar, molasses and margarine. Add dry ingredients to liquid ingredients, a little at a time, mixing after each addition to form a stiff dough.
Gather dough into 2 equal balls, wrap in plastic wrap and refrigerate until firm, 1 hour.
Heat oven to 375°F. Lightly grease baking sheet(s) with nonstick cooking spray.
Remove 1 ball of dough from refrigerator and roll it out on a lightly floured surface to a 1/3-inch thickness. Cut gingerbread shapes from dough with floured cutters (about 3 inches tall). Decorate as desired with oven-safe decorations.
Transfer cookies to baking sheet(s). Bake until slightly firm, 10 to 12 minutes. Remove to wire rack to cool.
Serving Size: Makes 60 Cookies