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Serving for 10 people

Ingredients

Gingerbread Spritz Cookies:

1 cup (2 sticks) unsalted butter

3 cups all-purpose flour

¼ teaspoon salt

½ cup packed light brown sugar

½ teaspoon ground nutmeg

½ cup molasses

1 ½ teaspoons ground cinnamon

1 teaspoon vanilla extract

¼ teaspoon ground cloves

1 large egg, at room temperature

2 ½ teaspoons ground ginger

Directions:

Preheat the oven to 375°F.

In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla and egg, continuously beating.

In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and ginger. Gradually add the flour mixture, beating until well incorporated.

Refrigerate dough for 30 minutes.

Place refrigerated dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.

Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges. Rotate baking sheet halfway through baking time.