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Molasses Spice Cutouts Recipe

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Meet the Cook: It hardly ever fails - when I send these cookies to school with out youngsters (15 and 12), I'm almost always asked for the recipe by their teachers! -Doris Heinen, St. Cloud, Minnesota

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Molasses Spice Cutouts Recipe

Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Yield: 42 Servings

30 15 45

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1 cup light molasses
1/2 cup cold coffee
6 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
ICING (optional):
1 envelope unflavored gelatin
3/4 cup cold water
3/4 cup sugar
3/4 cup confectioners' sugar
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
Colored sugar
Decorator icing, optional

Directions

In a bowl, cream butter and sugar; beat in molasses and coffee. Stir together flour, baking soda, salt and spices; add to molasses mixture and mix well. Chill dough 1-2 hours or until easy to handle. If needed, add a little additional flour before rolling. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Place on ungreased baking sheets. Bake at 350° for 12-15 minutes. Cool on wire racks.
For icing if desired combine gelatin and water in a small saucepan. Let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a bowl. Add confectioners' sugar; beat until foamy. Add baking powder and vanilla; beat until very thick, about 10 minutes.
Frost cookies by inverting them and quickly swirling the tops in the icing; decorate with colored sugar. For traditional gingerbread men, use decorator icing to add features as desired. Yield: about 7-8 dozen (2-1/2-in cookies).

Nutritional Facts 1 serving (2 each) equals 152 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 164 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Originally published as Molasses Spice Cutouts in Country Woman November/December 1992, p33

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