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Gingerbread Cookies with Buttercream Icing Recipe

Photo by: Taste of Home

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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.

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21 Servings
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 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.

Nutrition Facts: 1 serving (2 each) equals 245 calories, 9 g fat (3 g saturated fat), 18 mg cholesterol, 208 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein.

Gingerbread Cookies with Buttercream Icing published in Country Woman Christmas Annual 1997, p35

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