Ingredients
- 3 gingerbread cookie cutter
- 1 egg
- 1 icing
- 1/4 thickness
- 3 quart saucepan over heat
- 3 5/8 c flour
- 3/4 c molasses
- 3/4 c margarine
- 3/4 c sugar
- 2 ts ginger
- 2 ts cinnamon
- 1 t baking powder
- 1/2 ts baking soda
- 1/2 ts nutmeg
touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks.
