Gingerbread People Cookies

By MasterCook

1 Point each

2 1/4 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves 6 tablespoons granulated sugar

1/4 cup butter or stick margarine -- softened

1/2 cup molasses

1 large egg white

cooking spray

2 tablespoons dried currants

1 1/4 cups powdered sugar

2 tablespoons lemon juice

1/4 teaspoon vanilla extract

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.

2. Preheat oven to 350º.

3. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350º for 8 minutes. Remove from pans; cool on wire racks.

4. Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.

Yield: 4 dozen (serving size: 1 cookie).

CALORIES 59 (15% from fat); FAT lg (Sat O.2g mono O.4g poly O.3g); PROTEIN O.7g; CARB 11.9g; FIBER O.2g; CHOL Omg; IRON O.Smg; SODIUM 38mg; CALC l3mg

NOTES : These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.