Gingerbread Wedges

Source: Jan Taylor

2 1/2 cups Bisquick
1/4 packed brown sugar
1/3 cup molasses
1/4 cup whipping (heavy) cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg
Lemon Glaze (below)

Heat oven to 425 degrees F.

Stir all ingredients except Lemon Glaze until soft dough forms. Place on surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate.

Bake 13 to 15 minutes or until set and starting to brown. Make lemon glaze; drizzle over wedges. Carefully separate wedges. Serve warm.

Makes 8 wedges.

Lemon Glaze
1 cup powdered sugar
2 tablespoons margarine or butter, melted
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Stir powdered sugar, margarine and lemon peel in small bowl, using spoon. Stir in lemon juice until smooth enough to drizzle.