Buttery Gingerbread Cookies

Ingredients

• 3 cups all-purpose flour
• 1 tsp. ground cinnamon
• 1/2 tsp. EACH ground ginger, ground nutmeg and ground cloves
• 1 tsp. baking soda
• 1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
• 1/2 cup molasses
• 3/4 cup firmly packed light brown sugar
• 2 Tbsp. water

Directions

1. Combine flour, spices and baking soda in medium bowl; set aside.
2. Beat I Can't Believe It's Not Butter!® All Purpose Sticks, molasses, brown sugar and water in large bowl with electric mixer until combined. Gradually add flour mixture, with mixer on low speed, just until combined, scraping down sides of bowl occasionally. Divide dough in quarters, wrap in plastic wrap, flatten into rectangle. Refrigerate 2 hours or overnight.
3. Preheat oven to 350°. Remove plastic wrap from dough. Roll each dough quarters about 1/4-inch-thick on well-floured board with well-floured rolling pin. Cut dough into shapes with 3-1/2 inch cookie cutter. Arrange on nonstick cookie sheets, 1-inch apart.
4. Bake 9 minutes or until set. Remove cookies from sheets and cool completely. Re-roll dough trimmings to cut additional cookies. Decorate, if desired, with Decorating Icing*.

• *Decorating Icing: Beat 1 box (16 oz.) confectioners sugar, 2 Tbsp. dried egg-white powder and 6 Tbsp. water in medium bowl with electric mixer until smooth, about 3 mintues. Store in container in refrigerator up to 2 days.
• Serve with a glass of ice cold 2% milk!