Gingerbread Snowflakes 1 cup butter, softened 1 cup sugar 1 cup molasses 1/4 cup water 5 cups all-purpose flour 2-1/2 teaspoons ground ginger 1-1/2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt FROSTING: 3-3/4 cups confectioners' sugar 1/4 cup water Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Gingerbread Snowflakes cont. 1-1/2 teaspoons light corn syrup 1/2 teaspoon vanilla extract In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool. In a small mixing bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Gingerbread Snowflakes Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yield: about 5 dozen. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008