Recipe: Gingerbread Wedges with Lemon Glaze or Lemon Butter (Bisquick recipe)

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
Lemon Glaze* or Tangy Lemon Butter (optional, recipes follows)

Heat oven to 425F. Grease cookie sheet.

Stir all ingredients together 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. Or omit glaze and serve with Lemon Butter. Serve warm.

LEMON GLAZE

1 cup powdered sugar
2 tablespoons margarine or butter, melted
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Stir powdered sugar, margarine and lemon peel in small bowl, using spoon. Stir in lemon juice until smooth enough to drizzle.

TANGY LEMON BUTTER
Instead of the glaze, make a tangy Lemon Butter to serve with the Gingerbread Wedges.

Stir together until well blended:
1/3 cup margarine or butter, softened
1 tablespoon grated lemon peel
1 tablespoon lemon juice
Sprinkle with chopped crystallized ginger or lemon peel.

*VARIATION:
If you like, you can omit the glaze. Before baking, brush the dough with 1 to 2 tablespoons milk and sprinkle with sugar.

Makes 8 wedges
Source: Recipe booklet: Betty Crocker Bisquick, October 2000