Gingerbread Cookies

Ingredients

• 1.3 teaspoons baking soda 
• 6 tablespoons butter softened
• 5 cups powdered sugar 
• 1  eggs 
• 5 tablespoons skim milk fat-free
• 4 cups flour all-purpose
• 78 servings purple gel food coloring assorted
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 1 cup blackstrap molasses 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 tablespoons vinegar white

Equipment

• bowl
• baking sheet
• oven
• cookie cutter
• spatula
• skewers

Directions

1. In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar.
2. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky).
3. On a lightly floured surface, roll out dough to 1/8-in. thickness.
4. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on baking sheets coated with cooking spray.
5. Bake at 375° for 5-6 minutes or until set.
6. Remove to wire racks to cool.
7. For icing, combine confectioners' sugar and milk in bowl.
8. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.