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.
Total TimePrep: 1-1/4 hours Bake: 10 min./batch + cooling
- 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
- 3/4 cup sugar
- 1 egg white
- 1/3 cup water
- 1/8 teaspoon cream of tartar
- 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 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.
Editor's NoteA stand mixer is recommended for beating the frosting after it reaches 160°.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Frosted Animal Molasses Cookies in Country Woman Christmas 2007