Directions

Preheat oven to 325 Combine dry ingredients in a large bowl. Add broth, vegetable oil and molasses to dry ingredients and stir until fully mixed. (wipe inside the measuring cup for the molasses with a little of the oil first to prevent the molasses from sticking.) Spray a cookie sheet with non-stick cooking spray. Roll dough out on a lightly floured surface to 10”x10”. Cut with a cookie cutter and place onto cookie sheet, separated by ½ inch. Roll remaining dough and cut with a knife to make pouches and shoulder straps. Bake for 25 minutes or until crisp and dry. Allow the cookies to cool on the baking sheet, then store in an airtight container for up to one week or in the freezer for up to 2 months. Makes about 16 gingerbread for a small cookie cutter or 100 cookies if you cut in in squares.