Whole Wheat Gingerbread Cookies

These gingerbread people are especially for kids. The not-too-sticky dough is easy to roll out and the not-too-spicy cookies are crisp and wholesome.



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Servings: 24
Prep Time: 1 hr
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Ingredients
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    1   cup 
    butter or margarine (2 sticks), softened
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    1   cup 
    packed brown sugar
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    1   
    egg
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    1/3  cup 
    mild-flavored molasses
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    1   tablespoon 
    finely shredded orange peel
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    2   tablespoons 
    orange juice
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    3   cups 
    all-purpose flour
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    1   cup 
    whole wheat flour
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    2   teaspoons 
    ground cinnamon
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    1   teaspoon 
    ground ginger
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    1/2  teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground cloves
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    1  8  ounce package 
    cream cheese, softened
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    2 - 3   tablespoons 
    honey
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    Raisins, snipped dried apricots, and sunflower nuts

Directions
1.
In a large mixing bowl beat butter or margarine with electric mixer on medium speed until softened (about 30 seconds). Add brown sugar and beat until fluffy.
2.
Add the egg, molasses, finely shredded orange peel, and orange juice. Beat the mixture well.
3.
In another bowl stir together all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, salt, and cloves. Stir into the butter mixture. Cover and chill in the refrigerator about 2 hours or until firm enough to roll out.
4.
Preheat oven to 375 degree F. Divide dough in half. Chill 1 half. On a lightly floured surface roll out other half so it's 1/4 inch thick. Cut with cookies cutters. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake for 8 to 10 minutes or until edges are firm. Cool 1 minute. With pancake turner lift onto cooling rack.
5.
For icing, mix softened cream cheese and honey until of piping consistency. Pipe icing onto cooled cookies. Decorate with raisins, apricots, and sunflower nuts. Store in refrigerator. Makes 24 cookies.
Nutrition information
Per Serving: cal. (kcal) 235, Fat, total (g) 12, chol. (mg) 41, sat. fat (g) 7, carb. (g) 30, fiber (g) 1, pro. (g) 3, vit. A (RE) 123.63, vit. C (mg) 1.18, sodium (mg) 194, calcium (mg) 40.39, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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