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Gingerbread Cookies

Gingerbread Cookies


6 tablespoons (3/4 stick) butter or margarine, softened
1/2 cup packed C&H® Dark Brown Sugar
1 egg
1/2 cup wheat germ, toasted
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/3 cups all-purpose flour


Preheat oven to 350°F. In large bowl, beat butter and sugar until fluffy. Beat in egg. Combine remaining ingredients; stir into sugar mixture. Chill. Grease cookie sheet. On lightly floured surface, roll out half the dough at a time to 1/8-inch thickness. Cut into fanciful shapes with cookie cutters.

Place on cookie sheet. Bake 7-9 minutes or until lightly browned around edges. Cool 5 minutes. Place on rack to cool completely. Decorate if desired.

Quick Tips

To make hanging ornaments, poke a small hole at top of each cookie before baking. After baking, thread ribbon, cord or thread through cookies

YIELDS 3 1/2 dozen

Used with permission from C&H Sugar

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