Light Gingerbread Cookies

Directions

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   1. In a large mixing bowl, cream butter and brown Splenda sugar until light and fluffy.
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   2. Slowly mix in egg, molasses and golden syrup. Set aside for the moment.
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   3. Combine the flour, ginger, cinnamon, cloves and salt; gradually add this to the creamed mixture and mix well.
4. 4
   4. Between two sheets of parchment paper or on a floured surface, roll out your dough to approximately 1/8-inch thickness.
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   5. Cover and refrigerate for a minimum of 4 hours.
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   6. Cut dough with lightly floured cookie cutters and place the cut-outs about one inch apart on baking sheets lined with parchment.
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   7. Bake at 350 degrees F for 8-12 minutes, or until edges are firm and the center is no longer wet.
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   8. Once cookies are cooled, have fun decorating cookies!