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Gingerbread Snowflakes

Cutting my favorite gingerbread cookie dough into snowflake shapes and decorating them with white icing was ideal for my theme get-together. I save these crunchy treats to enjoy on the way home from our Christmas tree outing. -Shelly Rynearson, Dousman, Wisconsin

30 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

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
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

Directions

In a large 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 and
mix well. 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.

2 of 2

Gingerbread Snowflakes (continued)

Directions (continued)

Bake at 350° for 10-12 minutes or until edges are firm. Remove to
wire racks to cool.
In a small bowl, combine frosting ingredients; beat until smooth.
Transfer to a plastic bag. Cut a small hole in a corner of the bag;
pipe frosting onto cookies. Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 245 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 149 mg sodium, 45 g carbohydrate, 1 g fiber, 2 g protein.