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Gingerbread Cookies

This recipe uses liquid egg substitute.

3/4 cup molasses
3/4 cup butter or margarine
3/4 cup firmly packed light brown sugar
4 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 cup liquid egg substitute

1. Preheat oven to 350°F.
2. Bring molasses, butter and brown sugar to a boil in a small saucepan over medium heat; stir occasionally. Remove from heat and cool.
3. In a large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
4. Beat egg substitute into cooled molasses mixture. Stir molasses mixture into dry ingredient until a smooth dough is formed. Divide dough in half and wrap each piece in plastic wrap. Refrigerate for 1 hour.
5. Remove 1 dough ball from refrigerator. Roll into 1/4-inch thickness on floured surface. Cut with a 5 x 3-inch gingerbread-person cutter.
6. Place onto baking sheets and bake 10 to 12 minutes or until lightly browned. Repeat with remaining dough. Cool cookies on a wire rack and decorate as desired with icing, currants and assorted candies.

Makes 24 cookies.