Gingerbread Boys

3 cups unsifted all purpose flour

1 tbsp ground ginger

2 tsp ground cinnamon

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp ground nutmeg

1/4 tsp salt

6 tbsp butter, softened

1/4 cup molasses

2 tsp pure vanilla extract

Ready to use white icing (optional)

Silver dragees (optional)

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

nutmeg and salt. In a large bowl with electric mixer on medium speed, beat butter

and sugar until light and fluffy. Beat in egg, molasses and vanilla. Reduce mixer speed

to low and gradually beat in flour mixture, making a stiff dough. Divide the dough in half

and shape into balls. Wrap balls in plastic and let stand at room temperature for 1 hour.

Heat oven to 350 degrees. Lightly grease 2 baking sheets. Cut 2 pieces of waxed paper

the same size as the baking sheets and lightly four. Roll out 1 ball of dough between pieces

of waxed paper to a 1/4 inch thickness. Remove top piece of waxed paper.

Using a 3 1/2 inch gingerbread boy shaped cookie cutter, cut out as many cookies as

possible, leaving a 3/4 inch gap between shapes. Remove all trimmings and press together.

Invert waxed paper with gingerbread boys onto prepared baking sheets and peel off waxed paper.

Reroll trimmings between floured waxed paper and repeat cutting and inverting to fill second

cookie sheet. Bake cookies until edges are slightly darkened 7-10 minutes. Let cool 5 minutes

on baking sheet, then transfer cookies to wire racks to cool completely. Roll out, cut and bake

the remaining ball of dough. Use the white icing and silver dragees to decorate cookies as desired.

Store in an airtight container for up to 1 week.

Mix again before servings. Delicious served with apples and other fruits

Note: reduce the sugar in this recipe by substituting Splenda brand brown sugar substitute.

You can also reduce the fat by using a low or no fat cream cheese.