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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 72 |
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The L&T editors adored Lyn Chapman's crispy spice cookies so much, that they asked the Test Kitchen to create a light creamy frosting to go with them. My husband loves ginger snaps and gingerbread, Lyn writes from Provo, Utah. He was delighted when I made these cookies since they offered a ginger flavor but with a new twist. At only 1 gram of fat a piece, the whimsical treats make an ideal addition to a Christmas cookie platter or New Year's dessert buffet. Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
1/4 cup prune baby food |
3/4 cup molasses |
1 egg |
3 tablespoons fat-free milk |
3-3/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground ginger |
1-1/2 teaspoons ground cinnamon |
1-1/2 teaspoons aniseed, crushed |
1 teaspoon baking soda |
1 teaspoon ground cloves |
1 teaspoon fennel seed, crushed |
frosting: |
1/4 cup butter, softened |
5 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
4 to 5 tablespoons fat-free milk |
food coloring, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
3. For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired. Yield: 6 dozen.
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