Gingerbread Cookies

Gingerbread Cookies yields 24 I found this recipe in an ad for Reynolds Parchment paper and I wanted to pass it along, looks quick and easy. 3 1/2 cups flour (I use King Arthur) 1 teaspoon (t) ground ginger 1 t baking soda 1/2 t each of ground cinnamon, ground cloves and salt 3/4 cup butter 3/4 cup packed brown sugar 1/2 cup molasses 1 egg 1 t vanilla extract Combine all dry ingredients and set aside Beat butter, brown sugar and molasses in large bowl on low speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well blended. Divide dough in half. Wrap; refridgerate 2 hrs or until firm. Heat oven to 350 F. Line 2 cookie sheets with Reynolds parchment paper, set aside Bake until edges begin to brown, 10-12 minutes. Cool and decorate, enjoy!! I used a recipe analyzer found at: http://caloriecount.about.com/ Remember, you can always make your cookies smaller. This analysis is based on 24 cookies. Make smaller gingerbread people and the numbers go down per cookie. Nutrient analysis per cookie: calories 158, total fat: 6.1 g, saturated fat: 3.7g, cholesterol: 23 mg, sodium: 150mg, Carbohydrate: 23.6 g, Protein: 2.2g