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Nativity Molasses Cookies

You'll have seasonal spirit well in hand when you cut out these chewy cookies in lamb, camel, star, angel and other Nativity-themed shapes. A simple, homemade white icing is the perfect finishing touch.

60 ServingsPrep: 1-1/4 hours Bake: 10 min./batch + cooling

Ingredients

1/2 cup shortening
1/2 cup sugar
1 egg yolk
1/2 cup water
1/2 cup molasses
3-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
ICING:
3/4 cup sugar
1 egg white
1/3 cup water
1/8 teaspoon cream of tartar

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in the egg yolk, water and molasses. Combine the flour, baking
soda, salt, ginger, cinnamon and cloves; gradually add to creamed
mixture and mix well. Cover and refrigerate for 2 hours or until
easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with floured 2-1/2-in. Nativity-themed cookie cutters. Place 1

2 of 2

Nativity Molasses Cookies (continued)

Directions (continued)

in. apart on ungreased baking sheets. Bake at 350° for 10-12
minutes or until edges are firm. Remove to wire racks to cool
completely.
In a heavy saucepan over low heat, combine the icing ingredients.
With a portable mixer, beat on low speed for 1 minute. Continue
beating over low heat until frosting reaches 160°, about 8-10
minutes. Pour into a small bowl. Beat on high speed until icing
forms stiff peaks, about 7 minutes. Spread over cookies; let dry
completely. Yield: 5 dozen.