GINGERBREAD WEDGES

2 1/2 cups Original Bisquick
1/4 cup packed brown sugar
1/3 cup molasses
1/4 cup heavy (whipping) cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg
FOR THE LEMON GLAZE:
1 cup powdered sugar
2 tablespoons margarine or butter, melted
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Heat oven to 425 degrees F. Grease cookie sheet.

Stir all ingredients except Lemon Glaze until soft dough forms. Place on surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate.

Bake 13 to 15 minutes or until set and starting to brown. Make Lemon Glaze; drizzle over wedges. Carefully separate wedges. Serve warm.

TO MAKE THE LEMON GLAZE:
Stir powdered sugar, margarine and lemon peel in small bowl, using spoon. Stir in lemon juice until smooth enough to drizzle.

VARIATIONS:

TO MAKE WITHOUT THE GLAZE:
If you like, you can omit the glaze. Before baking, brush the dough with 1 to 2 tablespoons milk and sprinkle with sugar.

LEMON BUTTER (INSTEAD OF THE GLAZE):
Instead of the glaze, make a tangy Lemon Butter to serve with the Gingerbread Wedges. Stir together 1/3 cup margarine or butter, softened, 1 tablespoon grated lemon peel and 1 tablespoon lemon juice until well blended. Sprinkle with chopped crystallized ginger or lemon peel.

Makes 8 wedges
Source: Betty Crocker Bisquick, October 2000