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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 90 |
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âThese frosted spice cookies are always picked first at the holiday bake sale,â says Muriel Lerdal, a field editor from Humboldt, Iowa. Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
2 eggs |
1 cup dark molasses |
1 teaspoon vanilla extract |
4-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon ground ginger |
1 tablespoon ground cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
1/4 teaspoon ground allspice |
1 cup buttermilk |
frosting: |
1/4 cup shortening |
1/4 cup butter, softened |
1/2 teaspoon vanilla extract |
2 cups confectioners' sugar |
1/4 teaspoon ground ginger |
4 teaspoons 2% milk |
colored sprinkles, optional |
Directions:
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, molasses and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt and allspice; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool.
3. For frosting, in a small bowl, cream shortening and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar and ginger. Add milk; beat until light and fluffy. Spread over cookies. Decorate with sprinkles if desired. Store in an airtight container. Yield: 7-1/2 dozen.
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