The F.U.N. Place Recipe Box Archives

Autumn Gingerbread Cookies

Decorator Icing: this is my recipe, I don't measure it Icing should be fairly thick but still liquid, and should dry nicely.

In saucepan over medium heat, heat molasses, margarine and brown sugar, bring to boil, stirring well...remove from heat and let cool. Mix all the following ingredients, EXCEPT the egg. When the molasses mixture is fairly cool, mix in the egg. Add this mixture to the flour mixture, blend well, wrap entire thing in plastic wrap and put in refrigerator for an hour. Remove and put on well floured surface, dust surface with flour and roll out, using cookie cutters to cut cookies out. Lift on lightly greased cookie sheet, bake at 350 for 10-14 minutes, until you press on a cookie and the indentation doesn't stay.

Cool completely and glaze with the decorator icing. This dough was excellent to work with, and has a pumpkin pie taste. I paint my glaze on with a small paintbrush.

Posted by Tootsie on September 14, 1998

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