Printable | Taste of Home

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
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

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

Printed from tasteofhome.com Oct 12, 2008

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Gingerbread Cookies with Buttercream Icing cont.

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.