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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Cutting my favorite gingerbread cookie dough into snowflake shapes and decorating them with white icing was ideal for my theme get-together. I save these crunchy treats to enjoy on the way home from our Christmas tree outing. -Shelly Rynearson, Oconomowoc, Wisconsin Ingredients:
1 cup butter, softened |
1 cup sugar |
1 cup molasses |
1/4 cup water |
5 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons ground ginger |
1-1/2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
frosting: |
3-3/4 cups confectioners' sugar |
1/4 cup water |
1-1/2 teaspoons light corn syrup |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets.
3. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
4. In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yield: about 5 dozen.
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