Spice Cutout Cookies
Light & Tasty
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The L&T editors adored Lyn Chapman's crispy spice cookies so much, that they asked the Test Kitchen to create a light creamy frosting to go with them. "My husband loves ginger snaps and gingerbread," Lyn writes from Provo, Utah. "He was delighted when I made these cookies since they offered a ginger flavor but with a new twist." At only 1 gram of fat a piece, the whimsical treats make an ideal addition to a Christmas cookie platter or New Year's dessert buffet.
SERVINGS: 72
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
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 mixing 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 mixing 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.