Steps: |
| -Combine flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in a medium bowl. |
| -Beat 3/4 cup butter and brown sugar in a large bowl until light and fluffy. |
| -Beat in molasses and egg; gradually add the flour mixture, and beat until well blended. |
| -Shape into 3 dough discs, wrap well in plastic wrap and refrigerate for 1 hour or until firm. |
| -Working with 1 disc at a time, place on a lightly floured surface. |
| -Roll out dough with a lightly floured rolling pin to 1/4-inch thickness. |
| -Cut dough into gingerbread men with a floured, 5-inch cookie cutter; place on parchment-lined cookie sheets. |
| -Press dough trimmings together, reroll and cut out more cookies. |
| -Bake about 12 minutes or until edges are golden brown. |
| -Let cookies cool on the cookie sheet for 1 minute and transfer to a wire rack to cool. |
| -Prepare the icing by creaming 1/4 cup butter and powdered sugar together; then add the milk. |
| -Add food coloring to the icing if desired. |
| -Decorate with icing, sprinkles, fruit or candies, and let stand for 20 minutes to set. |
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