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Ginger Cutouts




Source of Recipe


Good Housekeeping


List of Ingredients




1/2 cup sugar
1/2 cup light (mild) molasses
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 teaspoons baking soda
1/2 cup butter or margarine, cut up
1 large egg, beaten
3 1/2 cups all-purpose flour
Ornamental Frosting

Recipe



1. In 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally. Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan). Stir in butter until melted. With fork, stir in egg, then flour.

2. On lightly floured surface, knead dough until thoroughly mixed. Divide dough in half. Wrap one half of dough with plastic wrap and set aside.

3. Preheat oven to 325° F. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut out more cookies.

4. Bake cookies 12 minutes or until edges begin to brown. Remove cookies to wire rack to cool. Repeat with remaining dough.

5. When cookies are cool, prepare Ornamental Frosting if you like; use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers, if decorated) up to 2 weeks.

Ornamental Frosting


We used this hard-drying frosting, tinted with assorted food coloring, to decorate Ginger Cutouts and Favorite Sugar Cookies.

Serving: Yields: About 3 cups
Cook Time: 5 minutes
Total Time: 5 minutes





1 package (16 ounces) confectioners' sugar
3 tablespoons meringue powder (see note below)
Assorted food colorings (optional)





1. In bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and 1/3 cup warm water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.

2. If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small spatula, artist's paintbrushes, or decorating bags with small writing tips, decorate cookies with frosting. (You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency.)