Lactose-Free Gingerbread Cookies
You can USE WHEAT FLOUR.
Ingredients:
1/2 cup Fleischmann's Unsalted (Lactose-Free) Margarine
3/4 cup firm packed brown sugar
1/2 cup light or dark molasses
1 large egg
2-1/4 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Raisins and cinnamon candies for decorating
Directions:
Beat shortening and sugar with electric mixer until light and fluffy. Beat in molasses and egg until well blended.
Gradually mix in dry ingredients and beat until blended. Dough will be sticky.
Divide dough into 4 balls, wrap with plastic wrap, and refridgerate for at least 3 hours.
Position rack in center of oven. Preheat oven to 350 degrees.
Roll dough about 1/4 inch thick and cut into shapes with cookie cutters. Place on cookie sheet and decorate with raisins or cinnamon candies.
Bake 8-10 minutes. Allow to cool 2 minutes on cookie sheet, then transfer to wire rack to cool completely.
Total: 5 dozen (less if you're making large gingerbread men)
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