|
Ingredients
Cookies
1 cup butter
1 cup granulated sugar
1 egg
1 cup molasses
2 tablespoons apple
cider vinegar
5 cups sifted
all-purpose flour
1 1/2 teaspoons soda
1/2 teaspoon salt
1 tablespoon ground
ginger
1 teaspoon ground
cinnamon
1 teaspoon ground cloves
Icing &/or
Toppings (optional)
2 cups confectioner's
(powdered) sugar
1 teaspoon vanilla
extract
dash salt
light cream (or half and
half)
any type of sprinkle
decorations (commonly known as "cake decorations")
Directions
Cookies
In an electric mixer
bowl, beat butter and sugar until creamy.
Add egg, molasses and vinegar and beat until blended.
In a medium mixing bowl, sift together dry
ingredients, then add to butter and sugar mixture.
Blend until smooth, then chill in the refrigerator
for 1-3 hours.
Preheat oven to 375°
F.
Transfer cookie mixture
to a lightly floured work surface. Roll dough to a
1/8-inch thickness, sprinkling work surface, dough
and/or rolling pin with flour as
necessary to prevent sticking. Cut dough into
desired cookie shapes, then place cookies 1 inch apart on greased cookie
sheets. Bake 5-6 minutes. Cool slightly,
then carefully lift cookies with a
spatula and transfer to a cooling rack
Icing &/or
Toppings (optional)
In a medium mixing bowl,
add vanilla and dash of
salt to confectioner's sugar. Add just enough light
cream (or half and half) to desired spreading
consistency, stirring in between each small addition
of cream until blended. (Note: If you accidentally
make the icing too thin, simply stir in a small
amount of confectioner's sugar until you reach
desired consistency. If preferred, you can add food
coloring to the icing (if using more than one color,
simply divide the icing into as many portions as
needed before coloring). Spread icing over cookies as desired
and immediately sprinkle with decorations (if
desired). (Note: Icing hardens fairly quickly, so it
is important to add sprinkles while icing is soft
and moist to secure decorations to icing.) |
