Gingerbread Cookies with Buttercream Icing
Country Woman Christmas
These holiday-spiced cookies are the first ones I make in December. The recipe came from my mother-in-law. If you like, tint the buttery icing a cheery pink or green and pipe it on with a decorating tip.
SERVINGS: 21
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
Ingredients:
- 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
- ICING:
- 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
Directions:
In a mixing 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 mixing bowl. Gradually stir in milk until smooth and thick. Frost cookies. Yield: about 3-1/2 dozen.