Watkins Vanilla Gingerbread Cookies

Vanilla Gingerbread Cookies

2 tsp/10 mL Watkins Pure Vanilla Extract
1/4 tsp/1.2 mL Watkins Baking Powder
3/4 tsp/4 mL Watkins Cloves (Ground)
2 tsp/10 mL Watkins Ginger
1 tsp/5 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Black Pepper
3 cups/725 mL sifted all-purpose flour
1/2 tsp/2.5 mL baking soda
1/2 cup/125 mL (1 stick) butter
1/2 cup/125 mL brown sugar, packed
3/4 tsp/4 mL salt
1 large egg
1/2 cup/125 mL molasses

Royal Icing
1 tsp/5 mL Watkins Pure Vanilla Extract
3 tbsp/45 mL pasteurized egg whites
2 cups/500 mL confectioners’ sugar
Directions

Combine the whites and vanilla; beat until stiff but not dry. Add sugar; beat for oneminute more. If icing is too thick, add more egg white; if too thin, add more sugar.Makes 1-1/2 cups/375 mL of frosting.

In a large bowl, sift together flour, baking soda, baking powder, spices and salt; setaside. With an electric mixer, cream butter and sugar until fluffy. Mix in egg, molassesand vanilla. Add flour mixture; combine on low speed. Wrap dough in plastic; chill for atleast 1 hour.

Heat oven to 350°F/180°C. On a floured work surface, roll dough 1/8 inch/3mm thick. Cut into desired shapes. Transfer to ungreased baking sheets. Bakeapproximately 8 to 10 minutes or until desired doneness. Let cookies cool on wire rack,then decorate as desired. Makes about 3 dozen