Gingerbread People (Reduced Fat)
From: Joy of Cooking by Irma S. Rombauer, et al.
(Scribner; September 2002; ISBN: 0743216806; HC)
Cookbook Heaven at Recipelink.com

No one would ever guess that one of these cookies contains only 3 grams of fat. If you like, make Royal Icing to decorate the cookies.

Makes about 2 dozen 5-inch-tall cookies

Whisk together thoroughly:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

Using an electric mixer beat on medium speed until well blended:

• 6 tablespoons (3/4 stick) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1 large egg

Add and beat until well combined:

• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest

Gradually stir in the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (The dough can also be stored for up to 4 days, but in this case it should be refrigerated. Return to room temperature before using.)

To bake, position a rack in the upper third of the oven. Preheat the oven to 375 degrees. Grease cookie sheets.

Place 1 portion of the dough on a lightly floured work surface. Very lightly sprinkle flour over the surface of the dough and dust the rolling pin. Roll out to a scant 1/4 inch thick. Lift the dough frequently and add a bit more flour to the work surface and rolling pin as necessary to prevent sticking. Cut out the cookies using a 5-inch-tall gingerbread boy or girl cutter. With a spatula, transfer them to the cookie sheets, spacing about 1 1/2 inches apart. Roll the dough scraps and continue cutting out cookies until all the dough is used.

If desired, garnish with:

• Raisins and/or red hots, for eyes and buttons

Bake 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.

MAKING CHRISTMAS COOKIES INTO ORNAMENTS

To prepare a cookie ornament for hanging, use a toothpick to poke a hole through the uncooked shaped dough. When the cookie is baked, remove the toothpick, wiggling it a bit if necessary to widen the hole. Loop ribbon, colored yarn or string through the hole and tie in a pretty bow.