Ingredients
1/4
cup light molasses
2
tablespoons water
2/3
cup butter or margarine
1/2
cup packed brown sugar
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon ground cloves
4
oz vanilla-flavored candy coating (almond bark)
4
teaspoons red decorating sugar
Preparation
In 3-quart saucepan, cook and stir molasses and water over medium heat until hot; remove from heat. Stir in butter and brown sugar until smooth. Stir in remaining ingredients except candy coating and decorating sugar. Divide dough in half; shape into 2 disks. Wrap each in plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. On floured surface, roll 1 disk of dough 1/8 inch thick. Cut with floured 3- to 3 1/2-inch gingerbread boy and girl cookie cutters. With 1-inch heart-shaped cutter, cut out small heart in center of each cookie. On 1 ungreased cookie sheet, place gingerbread cutouts. On second ungreased cookie sheet, place hearts. Repeat with second disk.
Bake hearts 5 to 7 minutes, gingerbread cookies 7 to 9 minutes, or until set. Remove from cookie sheets to cooling racks.
In small microwavable bowl, microwave candy coating on High 1 minute; stir until smooth. Frost each heart with coating; immediately sprinkle with red sugar. Place dot of melted coating on back of heart; place on hand of each gingerbread cookie or near cutout heart on body of cookie. Decorate as desired.
