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Classic Gingerbread Cutouts
January 10, 2006

I made these cookies for Christmas this year. I found that rolling the dough 1/4" instead of 1/8" made the cookies softer and more fun to decorate. My daughter decorated the cookies, putting two together with an "I Love Mom & Dad" theme (as seen in the photo). I am not the best baker, an have minimal experience with rolling dough, but I learned three things from making this batch of cookies. 1. Put more than a thin layer of flour on the board before rolling the dough. My first attempt had the dough sticking to the board because I used a light dusting of flour. 2. Brush off the flour from the bottom of the cookies before eating them. They taste MUCH better that way. 3. I used the Reynolds Parchment Paper on the cookie sheet for the first time. I really like the results that I had. The cookies didn't stick to the sheet and it didn't allow over cooking the bottom of the cookies.

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