Gluten free: Ginger Bread

Gingerbread Cookies

Ingredients:

• 3-1/2 cups Pamela's Bread Mix
• 3/4 cup brown sugar, packed
• 3/4 tsp baking soda
• 3/4 cup molasses
• 12 TBSP butter or margarine, chilled
• 1 TBSP ground ginger
• 1 TBSP ground cinnamon
• 1/2 tsp ground cloves
• 2 TBSP milk

Directions:

Preheat oven to 350°. Use HEAVY DUTY STAND MIXER and paddle. In mixing bowl, combine all dry ingredients. Add butter and mix well. Add molasses and milk, mix to combine thoroughly.

Divide dough and roll to 1/4 inch between two layers of parchment paper. Freeze for 15 minutes. Remove top sheet of each and cut out cookies and remove excess dough. Bake on parchment on cookie sheet for 10-12 minutes until edges begin to brown for soft cookies.

For crispy cookies, roll thinner to 1/8th inch and bake for 14 to18 minutes. Scraps can be rolled and cookies cut out again.