Gingerbread Skeletons

 

1

cup packed brown sugar

3/4

cup butter or margarine, softened

1/2

cup molasses

1

egg

3

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

2

teaspoons ground ginger

2

teaspoons ground cinnamon

1/2

teaspoon salt

1/2

teaspoon ground cloves

1

container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

• 1 In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda, ginger, cinnamon, salt and cloves. Turn dough out onto lightly floured surface; gather into a ball and press into a flat disk. Wrap with plastic wrap; refrigerate 1 hour or until firm.
• 2 Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 4- to 5-inch gingerbread man cookie cutter. Place 2 inches apart on cookie sheet. Reroll dough and cut additional cookies.
• 3 Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• 4 Remove lid and foil seal from frosting container. Microwave on High 30 seconds; stir until smooth. Spoon frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe frosting in skeleton design on cookies.