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Spice Cutout Cookies

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Serves 72 servings | Prep Time 1 hour + chilling | Cook Time 10 min./batch + cooling

Why I Love This Recipe

My fiance especially loves gingersnaps and gingerbread. He was delighted when I made these cookies since they offered a ginger flavor but with a new twist. At only 1 gram of fat apiece, the whimsical treats make a sensible addition to a Christmas cookie collection or New Year's dessert buffet.

This recipe is healthy and Diabetic Friendly.

Ingredients You'll Need

1/4 cup butter, softened
3/4 cup sugar
1/4 cup prune baby food
3/4 cup molasses
1 egg
3 tablespoons fat-free milk
3-3/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons aniseed, crushed
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon fennel seed, crushed

1/4 cup butter, softened
5 cups confectioners' sugar
1/2 teaspoon vanilla extract
4 to 5 tablespoons fat-free milk
Food coloring, optional


In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired.

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