Gingerbread Cookies

Mmmmmmm.... gingerbread. That smell just reminds me of Christmas. These cookies are a mix of Light Gingerbread & Chocolate Gingerbread. We cut them in lots of shapes.Light Gingerbread

1/2 cup butter-flavored Crisco

1 cup light brown sugar

3 T corn syrup

1 egg

2 t baking powder

2 t ground ginger

3 cups flour

Beat butter, sugar, corn syrup, and egg until creamy. Add baking powder and ginger. Mix well. Stir in flour. Chill at least 30 minutes. Preheat oven to 400. Divide dough in half. Roll out half on a lightly floured surface or between two layers of lightly floured wax paper. Peel off wax paper. Cut out shapes and place on greased cookie sheet. Repeat with other half. Bake about 12 minutes. Leave on cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Makes about 24 - depending on the size of your cookie cutters. (NOTE: I think for the chocolate half I just added about 1/2 cup cocoa.)