Gingerbread People

Ingredients:

• Coburn Farms Butter Spread w/ Canola, softened 1/2 cup
• Ginger Evans All Purpose Flour, sifted 2 cups
• Good Nature Large Egg Yolk 1
• Molasses 1/2 cup
• Ginger Evans Granulated White Sugar 1/2 cup
• Ginger Evans Baking Soda 1/2 tsp
• Ginger Evans Baking Powder 1/2 tsp
• Marcum Ground Cinnamon 1/2 tsp
• Marcum Ground Clove 1/2 tsp
• Marcum Ground Ginger 1/2 tsp
• Marcum Ground Nutmeg 1/2 tsp
• Marcum Salt 1/2 tsp

Directions:

1. Mix softened butter and sugar in a large mixing bowl on low speed for 2 minutes.
2. Increase the speed to medium or medium high and add in egg yolk and molasses mixing for 2-3 minutes until light and fluffy.
3. In a separate bowl, whisk together sifted flour, spices, baking powder, and baking soda. Gradually add to egg/butter mixture until fully incorporated.
4. Cut the dough in half, then mold into two disks about 1" thick. Wrap tightly with plastic wrap, and refrigerate for 1-3 hours.
5. Preheat oven to 350°F.
6. Working with one disk at a time and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface.
7. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4".
8. Cut cookie dough into any shape your heart desires.
9. Place cookies onto an ungreased cookie sheet, roughly 2" apart from one another. Bake for 8-10 minutes.
10. Frost/decorate your finished cookies, and freeze any remaining dough for future use.
11. Let cookies rest for 1hr.

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