Gingerbread Cutouts # 2

Title: Gingerbread Cutouts

2

Categories: Cookies

Yield: 1 servings

1 c Butter or margarine;

-softened

1 c Sugar

1/2 c Corn syrup

1 ts Cinnamon

1 ts Nutmeg

1 ts Ground cloves

1 ts Ground ginger

2 Eggs; beaten

1 ts Vinegar

5 c Flour

1 ts Baking soda

Red hot candies

Recipe by: Sue Klapper

In a large saucepan, combine the butter, sugar, corn syrup and spices;

bring to a boil, stirring constantly. Remove from the heat and cool to

lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda;

stir into sugar mixture to form a soft dough. Chill for several hours. On a

lightly floured surface, roll dough to 1/4 inch thickness. Cut with a

floured 2 - 1/2 inch gingerbread man cookie cutter and place on greased

350 for 8 -

minutes. Remove to wire racks to cool. Yield: about 6 dozen. Source:

Taste of Home Magazine ; Dec./Jan.

1995 Gingerbread cut-outs --