1. Combine flour, cinnamon, ginger, cloves, salt, nutmeg and cardamom in bowl. 2. Beat butter and sugar in large bowl until creamy. 3. Beat in eggs and vanilla until fluffy. 4. Stir in flour mixture. 5. Divide dough in half; flatten into disks. 6. Wrap in plastic. 7. Refrigerate for 1 hour. 8. Heat oven to 350°. 9. Coat 3 ½ - 4 ½-inch cookie-cutter molds with nonstick cooking spray. 10. On lightly floured surface with floured rolling pin, roll out half of dough ¼-inch thick. 11. Press cutter molds gently into dough. 12. Gently pull cookies out of molds. 13. Place on ungreased baking sheets. 14. Brush with egg white. 15. Reroll scraps. 16. Repeat with remaining dough. 17. Bake in 350° oven 10-12 minutes, until golden. 18. Remove to racks to cool. 19. Store at room temperature or freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
