Gingerbread Cookies

1. 1

   Preheat oven to 350u00b0. 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.

2. 2

   Combine flour, spices and baking soda in medium bowl; set aside.

3. 3

   Beat Imperial(R) Spread, 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.

4. 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*.

No additional tips available.