Rolled Molasses Cookies (Gingerbread) |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 2 |
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From BHG 1988 Christmas Cookies. Cook time includes 2 hours of chill time. Ingredients:
3 1/2 cups flour |
1/2 cup whole wheat flour |
1/2 teaspoon baking soda |
1 1/2 teaspoons ginger |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1/8 teaspoon allspice |
3/4 cup butter |
1 cup sugar |
1 cup molasses |
2 tablespoons water or 2 tablespoons rum |
2 cups powdered sugar |
1 teaspoon vanilla |
2 tablespoons milk |
Directions:
1. Combine dry ingredients.
2. In mixing bowl beat the butter and sugar until fluffy.
3. Add the dry ingredients alternately with the molasses and water, beating well.
4. Chill 2 hours.
5. Roll dough on a floured board to an 1/8th inch thick.
6. Cut out with a 4 or 5 inch gingerbead man cutter.
7. Bake on a greased cookie sheet at 375 degrees for about 8 minutes.
8. Cool on pan 1 minute, then cool on a wire rack completely before icing.
9. For icing: stir together the powdered sugar and vanilla and add just enough milk to make the icing spreading or piping consistency.
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