Gingerbread Stars

Name: Gingerbread Stars
Yield: 50 servings
Ingredients: 1 1/2 cup granulated sugar; 1 cup margarine, softened; 3 tbsps molasses; 1 whole egg; 2 tbsps fat-free milk; 3 1/4 cup unbleached flour; 2 tsps baking soda; 2 tsps cinnamon; 1 tsp ginger; 1/2 tsp nutmeg; 1/2 tsp cloves; 1/2 tsp salt; Frosting:; 16 ozs powdered sugar; 3 tbsps meringue powder; 1/2 cup water

Adapted from General Mills, Inc.

1 1/2 cup granulated sugar
1 cup margarine, softened
3 tbsps molasses
1 whole egg
2 tbsps fat-free milk
3 1/4 cup unbleached flour
2 tsps baking soda
2 tsps cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
Frosting:
16 ozs powdered sugar
3 tbsps meringue powder
1/2 cup water

In a mixing bowl, combine sugar and margarine. Mix until creamy. Add molasses, egg, and milk. Mix well. In another mixing bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add to wet ingredients. Mix until all is moistened. Cover and chill for two hours, or until firm. Preheat oven to 350. Roll the dough into 1/8" thickness. Cut with a star-shaped cookie cutter. Place one inch apart onto unprepared baking sheets. Bake for 10 minutes or until lightly browned. To prepare frosting, combine powdered sugar, meringue powder, and water in a mixing bowl. Mix until peaks form, or for ten minutes. For a thinner frosting, add a little water, a drop at a time, until consistency of honey. Spread frosting onto cookies and decorate as desired.

Posted: 12/25/2014

Rated by 0 users (0.00)

WW Points^* : 2.65

50 servings

Nutrition Facts
Servings Per Recipe 50
Amount Per Serving
Calories 120 Calories from Fat 27 (23%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 4g	1%
Sodium 92mg	4%
Potassium 1mg	0%
Total Carbohydrate16g	5%
Dietary Fiber 0g	0%
Sugars 16g
Protein 1g	0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.