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3 - Gingerbead Snowflakes

Source of Recipe

Taste of Home Christmas Cookies 2003 - Shelly Ryneason Dousman, Wisconsin


List of Ingredients

3 Gingerbread Snowflakes

1 cup butter (no substitutes), softened
1 cup sugar
1 cup molasses
1/4 cup wter
5 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt

Frosting:
3-3/4 cups (1pound)confectioners' sugar
1/4 cup water
1-1/2 teaspoons light corn syrup
1/2 teaspoons vanilla extract

In a mixing bowl, cream butter and sugar. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Cover and regrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are firm. Remove to wire racks to cool. In a small mixing bowl, comine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies.

Yield: about 5 dozen

Taste of Home Christmas Cookies 2003 - Shelly Ryneason Dousman, Wisconsin

Sherry in Missouri


Recipe