Gingerbread Cookies | Cookie Recipes

Gingerbread Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Creamy White Frosting -- (recipe follows)
CREAMY WHITE FROSTING
4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half-and-half
Food color, if desired
Beat brown sugar, shortening, molasses and water in very large bowl
with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients except Creamy White Frosting. Cover and
refrigerate about 2 hours or until firm.
Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of
dough at a time 1/4 inch thick on lightly floured surface. Cut with
floured gingerbread cookie cutter or other favorite shaped cutter. Place
about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until
almost no indentation remains when touched in center. Remove from
cookie sheet to wire rack. Cool completely. Frost with Creamy White
Frosting.
CREAMY WHITE FROSTING:
Mix all ingredients until smooth and spreadable.