3 C flour 2 t ginger 1 t cinnamon 1 t baking soda (use powder for fluffier cookie) 1/4 t nutmeg 1/4 t salt 3/4 C butter 3/4 C Splenda brown sugar blend 1/2 C molasses 1 egg 1 t vanilla extract
1) sift together dry ingredients except brown sugar and set aside 2) cream together brown sugar and butter until fluffy 3) add molasses, egg and vanilla mix well 4) blend in dry ingredients 1 cup at a time until well mixed 5) press into frisbee shape, wrap in saran wrap and place in refrigerator 4 hours or overnight 6) preheat oven to 350 degrees 7) roll out dough on cookie sheet to 1/4 - 1/2 inch thick (doing this in cookie sheet decreases distortion when moving cookies. 8) cut cookies with cookie cutters and remove excess dough from around cutouts. 9) place cookie in center of preheated oven and bake 8-10 minutes or until edges set. 10) cool cookies on wire rack 2-5 minutes before removing from cookie sheet
If you are sending this as a gift place slice of fresh bread on top of cookies before sealing the container, this keeps them soft. Decorate to taste or eat plain with hot cocoa or coffee or eggnog.