The F.U.N. Place Recipe Box Archives
Autumn Gingerbread Cookies
Decorator Icing: this is my recipe, I don't measure it
- 3/4 cup light or dark molasses(I used dark)
- 3/4 cup light brown sugar
- 3/4 cup margarine
- 3 2/3 cup all purpose flour
- 2-3 tsp. ground ginger (I used 2)
- 2 tsp. ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1 egg
Icing should be fairly thick but still liquid, and should dry nicely.
- Confectioners sugar
- add milk until a firm but still runny consistency, and beat thoroughly, till all lumps are gone
- add a couple drops of vanilla extract
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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