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Lemony Gingerbread Angels




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
½ cup whole wheat flour
¾ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ cup butter, softened
½ cup sugar
1/3 cup molasses
1 egg
1 Tbsp. grated fresh ginger
2 tsp. finely shredded lemon peel
Lemon Decorator Icing (see recipe below)
Edible glitter (optional)



Recipe



In a medium bowl combine flours, baking soda, cinnamon, and cloves; set aside. In a large mixing bowl beat butter on medium speed of an electric mixer for 30 seconds. Add sugar; beat until combined. Beat in molasses and egg until combined. Beat in as much flour mixture as you can with mixer. Stir in remaining flour mixture, ginger, and lemon peel.

Divide dough in half. Shape each half into an 8x2-inch log. Wrap in plastic wrap or waxed paper. Place in freezer for 3 hours or until firm enough to slice.

Remove 1 log from freezer. Cut log into 25 slices about ¼ inch thick. Return all but 5 slices to freezer to keep firm. (Five slices of dough will make 4 angels.) For bodies and wings, cut 4 slices into thirds (middle third should have a slight triangular shape for body of angel). For heads, cut remaining 1 slice into quarters. Roll dough quarters into balls.

On ungreased cookie sheet, about 2 inches between angels, arrange a body, wings, and head to make each angel shape, parts touching. Flatten heads slightly. Repeat with remaining dough slices and log in freezer.

Bake in 350° oven 8 to 10 minutes or until edges are firm. Cool on pan for 1 minute. Cool completely on wire rack. Frost body and wings with Lemon Decorator Icing. Sprinkle with edible glitter, if desired. Makes 40 angels.

Lemon Decorator Icing: In large mixing bowl beat 1 cup shortening and 1 teaspoon vanilla for 30 seconds. Gradually add 2 cups sifted powdered sugar, beating well. Beat in 2 tablespoons lemon juice. Beat in additional powdered sugar (about 2 cups) until frosting is of spreading consistency.