In a large bowl, cream butter and brown sugar until light and fluffy. beat in the molasses, egg,vanilla and lemon peel. Combine the flour, ginger, baking poser, cinnamon, baking soda, salt and cloves. gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
on a lightly floured surface, roll out each portion to 1/4 in thickness. cut with a floured 4 inch gingerbread boy cutter. place 2 inches apart on baking sheet coated with cooking spray. reroll scraps. bake at 350 for 7-9 minutes or until edges are firm. remove to wire racks to cool completely. decorate as desired
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|Serving Size: 1 Serving (1224g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1923 (40%)|
|Amt Per Serving||% DV|
|Total Fat 213.7g||285 %|
|Saturated Fat 133.5g||668 %|
|Monounsaturated Fat 56g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 765.5mg||236 %|
|Sodium 1779.1mg||61 %|
|Potassium 2979.4mg||78 %|
|Total Carbohydrate 747.9g||220 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 745.4g|
|Protein 13.2g||19 %|
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Calories per serving: 4844
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