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Gingerbread Snowflakes

 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, Oconomowoc, 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 McCormick® Pure 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

2 of 2

Gingerbread Snowflakes (continued)

Directions (continued)

  • ungreased baking sheets.
  • 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.
Nutritional 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.