Gingerbread Hearts

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Gingerbread Hearts

For 4 dozen cookies

2/3 cup butter or margarine, room temperature

3/4 cup brown sugar, packed

1 Tbsp. cinnamon

2 tsp ginger

1 1/2 tsp cloves

1 1/2 tsp baking soda 1/3 cup to 1/3 cup water

2 1/2 cups all-purpose flour

1 . Cream butter and brown sugar. Add cinnamon, ginger, cloves and baking soda.

2. Whip in 1/4 cup of the water and stir in the flour. Dough should be pliable and easy to roll out.

3. Roll dough out to about 1/4 inch thickness – the thinner the dough the crispier the cookie.

4. Cut out cookie with heart shaped cookie cutter or make a tracing pattern with parchment paper

5. Place cookie cutouts on lightly oiled baking sheets. Bake at 375°F for 8 to 10 min. Cool.

6. Decorate with Royal Icing, if desired.

Royal Icing: Beat 1 egg white until frothy. Whip in 3 to 4 cups unsifted powdered sugar until icing is smooth and can be forced through a cake decorating tube or bag. Flavor with 1/2 tsp. vanilla, lemon or almond extract.

#vintage #gingerbread