Gingerbread Leaf Cookies

1 large Egg, fresh, whole, raw
1 large Egg Yolk
0.50 tsp Cinnamon, ground
2 tbsp Ginger, ground
0.25 tsp Nutmeg, ground
0.50 tsp Salt
1.50 stick Margarine, hard
0.50 tsp Baking Soda
2 cup, packed Brown Sugar
3 cup Wheat flour, white, all-purpose, enriched, calcium-fortified

Mix flour, baking soda, salt, ginger, cinnamon and nutmeg in a medium bowl. Set aside. Cream margarine and Brown Sugar in mixer until smooth. Add egg and egg yolk. Stir in dry ingredients and mix until dough forms. Wrap dough in plastic wrap and refrigerate for two hours. When dough is thoroughly chilled, preheat oven to 350 degrees. Using a quarter of the dough at a time, roll dough out to 1/4 inch thickness on lightly-floured surface. Using a 3-inch maple or oak leaf cookie cutter (small gingerbread men cutter works great, too) cut cookies and place on cookie sheet. Bake cookies for 12-13 minutes until lightly browned. Immediately remove from sheet and cool on racks. Repeat with remaining dough. Makes 72 cookies.

Serving Size: Makes 72 3-inch cookies