Gingerbread Cookies with Buttercream Icing |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
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These holiday-spiced cookies are the first ones I make in December. The recipe came from my mother-in-law. If you like, tint the buttery icing a cheery pink or green and pipe it on with a decorating tip. Ingredients:
2/3 cup shortening |
1 cup sugar |
1 egg |
1/4 cup molasses |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon each ground cinnamon, cloves and ginger |
icing: |
3 cups confectioners' sugar |
1/3 cup butter, softened |
1 teaspoon vanilla extract |
1/4 teaspoon lemon extract |
1/4 teaspoon butter flavoring |
3 to 4 tablespoons milk |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks.
3. For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies. Yield: 1-1/2 dozen.
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