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Holiday Ginger Cutouts

 Holiday Ginger Cutouts
Looking to get a little creative with your cookie decorating? Paint your own masterpieces on a ginger cookie canvas.—Joanne MacVey, Blue Grass, Iowa
36 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup molasses
  • 2 tablespoons white vinegar
  • 4-1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Icing:
  • 4 cups confectioners' sugar
  • 2 tablespoons meringue powder
  • 1/2 cup warm water
  • Assorted colors of liquid food coloring
  • Round pastry tip #2, #3 or #4

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add the egg, molasses and vinegar; mix well. Combine dry
  • ingredients; add to creamed mixture and mix well. Cover and
  • refrigerate for 3 hours or overnight.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness and
  • cut into desired shapes. Place 1 in. apart on lightly greased baking

2 of 2

Holiday Ginger Cutouts (continued)

Directions (continued)

  • sheets. Bake at 350° for 7-9 minutes or until set. Remove to
  • wire racks to cool.
  • For icing, stiff confectioners' sugar and meringue powder into a
  • large bowl. Add water; beat on low speed until blended. Beat on high
  • for 5-6 minutes or until soft peaks form. Place a damp paper towel
  • over bowl and cover tightly until ready to use.
  • Cut a small hole in the corner of a pastry or plastic bag; insert
  • round tip. Fill bag with 1 cup icing. Outline each cookie with
  • icing. Tint remaining icing with food coloring if desired. Add
  • water, a few drops at a time, until mixture is thin enough to flow
  • smoothly. Prepare additional pastry or plastic bags with thinned
  • icing. Fill in cookies, letting icing flow up to the outline.
  • Let cookies dry at room temperature overnight. With food coloring and
  • small new paintbrush, paint designs on dry icing. Store cookies in
  • airtight containers. Yield: about 6 dozen.
Nutritional Facts: 1 serving (2 each) equals 208 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 96 mg sodium, 37 g carbohydrate, trace fiber, 2 g protein.