Gingerbread Cutouts

Ingredients:

- 1 cup butter, softened

- 2/3 cup brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda

- 1/2 cup molasses
- 1/3 cup milk

- 3 1/2 cups flour

- 3 cups powdered sugar (suggested amount)
- 2-3 tablespoons milk (suggested amount)

Directions:

In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Add the brown sugar, ginger, and baking soda; beat until combined. Beat in the molasses and milk. Beat in as much flour as you can with the mixer, then stir in the remaining flour.

Cover the dough and chill until easy to handle, about 3 hours (or overnight).

Preheat the oven to 375. Grease insulated cookie sheets.

On a lightly floured surface, roll sections of the dough to a 1/4-inch thickness. Cut into shapes using cookie cutters.

Place the cut shapes on the prepared cookie sheets (they can be placed close together).

Bake until the edges of the cookies are firm, about 7-9 minutes. Remove and cool on wire racks.

For the icing, combine powdered sugar with a small amount of milk to form the desired consistency for spreading, drizzling, or piping. (Remember that a lot of icing goes a long way.) Decorate as desired.

Made about 100 cookies.