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Ingredients:
- 4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 1/2 cups butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Preparation:
In a large bowl mix flour, cinnamon, ginger, nutmeg, salt, and allspice until well blended. In another large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture to creamed mixture, beating until well blended. Divide dough into three portions. Shape each into a ball and flatten to a 1-inch thick round of dough. Wrap in plastic wrap or waxed paper and refrigerate for about 1 hour, or until firm enough to roll. If too chilled and breaking up, let the dough warm a bit and knead a few times until it can be rolled.Preheat oven to 375°.
Roll out one portion of dough at a time, on a lightly floured surface. Roll to about 1/4-inch thickness. Cut out with cookie cutters, dipping cutters in flour between cookies. Place cookies 1 inch apart on ungreased baking sheets. Put scraps together, chill, and reroll for the last batch. Bake cookies for about 12 minutes, until bottoms are golden and edges are just browning. Cool on cookie sheet on rack. Ice and decorate as desired, with the Royal Icing (made with Just Whites) or your favorite cookie icing.
Makes about 4 dozen cookies.
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