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Iced Molasses Cookies

Source of Recipe

From "The Magnolia Bakery Cookbook"


Recipe Introduction

"Gingerbread fans will adore this cookie. We sweetened them just a bit with some tasty sugar icing."

List of Ingredients

Cookie:
â—¦ 2 cups all-purpose flour, sifted
â—¦ 2 tsp baking soda
â—¦ ½ tsp salt
â—¦ 1 Tbsp allspice
â—¦ 1 tsp cinnamon
â—¦ ¾ cup (1½ sticks) unsalted butter, softened
â—¦ ¾ cup sugar
â—¦ 1 large egg
â—¦ ¼ cup light, unsulphured molasses

Icing:
â—¦ 4 Tbsp solid vegetable shortening
â—¦ 2 cups confectioners' sugar
â—¦ 2 to 3 Tbsp water


Recipe

Preheat oven to 350° F.

In a large bowl, combine the already sifted flour with the other dry ingredients and sift again. Set aside.

In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the egg and mix well. Beat in the molasses. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

To make the icing, combine the shortening, the sugar, and the water and beat until smooth. Cover until ready to use.

When cookies are completely cool, spread a thin layer of icing on each cookie with a small knife or spatula. Let icing set before stacking cookies, or they will stick together.


Makes 3 to 4 dozen cookies