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Gingerbread Cookies with Buttercream Icing cont.
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1/4 teaspoon butter flavoring
3 to 4 tablespoons milk
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |