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Gingerbread Cutouts




Source of Recipe


Internet


List of Ingredients




1/2 cup of shortening
2 1/2 cups of all purpose flour
1/2 cup of sugar
1/2 cup of molasses
1 egg
1 tablespoon of vinegar
1 teaspoon of baking powder
1 teaspoon of ground ginger
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
Powdered Sugar Icing
decorative candies, optional

In a mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until thoroughly combined. Beat in the remaining flour. Cover and chill for 3 hours or until easy to handle. Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in a 375ºF. oven for 5 to 6 minutes or until the edges are lighted browned. Cool on the cookie sheet for 1 minute. remove and cool on a wire rack. If desired, prepare Powdered sugar Icing, adding a few drops of food coloring. Decorate cookies with icing and decorative candies, if desired. Makes 36 to 48 cookies

Powdered Sugar Icing

1 cup of sifted powdered sugar
1/4 teaspoon of vanilla
Milk or orange juice

Mix powdered sugar, vanilla, and 1 tablespoon of milk or juice. Stir in milk or juice, 1 teaspoon at a time, until of drizzling consistency. Makes 1/2 cup of enough to drizzle over one 10 inch tube cake.

Chocolate Powdered Sugar Icing; Prepare as above, except add 2 tablespoons of unsweetened cocoa powder to the powdered sugar.

Liqueur Powdered Sugar Icing: Prepare as above, except substitute 1 tablespoon of desired liqueur for the first 1 tablespoon of milk or juice.


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