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Sunday, December 26, 2010

♥ Gingerbread Cookies with Buttercream Icing ♥

* 2/3 cup shortening
* 1 cup sugar
* 1 egg
* 1/4 cup molasses
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon each ground cinnamon, cloves and ginger

* 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


* In a bowl, cream shortening and sugar. 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.
* On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool on a wire rack.
* For icing, beat sugar, butter and flavorings in a bowl. Gradually stir in milk until smooth and thick. Frost cookies.

Yield: about 3-1/2 dozen.

~~Country Woman Christmas Annual 1997~~

1 comment:

Bernideen said...

I still will doing a lot of baking - so I am printing this out! Thanks again for the recipe for those darling mice!