Old Fashioned Gingerbread Cookies

4 1/2 cups all purpose flour

3 tsp ground ginger

1 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ground allspice

3/4 cup sugar

1/2 cup butter, softened

1 cup dark molasses

1 large egg

1 egg white

boy and girl gingerbread cookie cutters

non cook spray

In a medium bowl, combine flour, ginger, cinnamon, baking powder and soda, salt,

nutmeg and allspice; set aside. In a large bowl, using an electric mixer, on medium

speed, beat together sugar and butter. Add molasses and eggs; beat well. Add flour

mixture in batches and beat at low speed until well blended. Divide dough in half.

Shape each half into a ball and wrap in plastic wrap. Chill for 1 hour or overnight.

Preheat oven to 350 degrees. Working with one ball of dough at a time (keep remaining

chilled until ready to use), roll dough to a 1/4 to 1/2 inch thickness on a heavily floured surface;

cut with cookie cutters. Place gingerbread cookies 1 inch apart on cookie sheets coated with

cooking spray. Bake for 8 minutes or until lightly browned. Remove from cookie sheets and

let cool on wire rack.

ICING:

1 1/2 tsp powdered sugar

2 tbsp milk

1/4 tsp vanilla extract

2 tsp light corn syrup

assorted sprinkles and candies

In a small bowl, using an electric mixer on medium speed, combine powdered sugar, milk,

vanilla and corn syrup until well blended. Add more milk if icing is too thick or more powdered sugar

if too thin. Spoon into a decorating bag with a fine round tip or a heavy duty plastic zipper bag,

with a tiny hole snipped in one corner and decorate as desired. Using sprinkles and candies for

additional decorating. Yields 4 doz. 3"x3" cookies.