Spice Cutout Cookies Recipe

Ingredients

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1/4 cup prune baby food
• 3/4 cup molasses
• 1 egg
• 3 tablespoons fat-free milk
• 3-3/4 cups all-purpose flour
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons aniseed, crushed
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon fennel seed, crushed
• FROSTING:
• 1/4 cup butter, softened
• 5 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 4 to 5 tablespoons fat-free milk
• Food coloring, optional

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
• For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired. Yield: 6 dozen.

Spice Cutout Cookies published in Light & Tasty December/January 2006, p66