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Christmas: Iced Ginger Cookies

Source of Recipe


From "More from Magnolia" by Allysa Torey






List of Ingredients



• -- Cookie --
  
• 2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 1 tsp ginger
  
• 1 tsp cinnamon
  
• 1/2 tsp salt
  
• 3/4 cup vegetable oil (preferably Canola)
  
• 1 cup sugar, plus 1 Tbsp (for sprinkling)
  
• 1 large egg, at room temperature
  
• 1/2 cup light unsulphured molasses
  
• .
  
• -- Icing --
  
• 1/2 cup confectioners' sugar, sifted
  
• 1 Tbsp solid vegetable shortening
  
• 2 tsp water
  






Instructions



1. Preheat oven to 350º F. In a small bowl, combine the flour, baking soda, ginger, cinnamon and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2 to 3 minutes. Add the egg and molasses, and beat well. Add the dry ingredients and mix thoroughly.
   
   
2. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
   
   
3. To make the icing: Combine the sugar, shortening and water, and beat until smooth and creamy. Cover until ready to use. When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies, or they will stick together.
   
   Makes 2-1/2 dozen.