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Ginger Rum Cutouts




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1/2 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/4 cup mild-flavor molasses
2 tablespoons rum or milk
2-1/4 cups all-purpose flour
2 cups sifted powdered sugar
1 tablespoon rum
1 teaspoon vanilla
Milk (2 to 3 tablespoons
Nonpareils (optional)


Recipe



1. Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, ginger, baking soda, cinnamon, and nutmeg; beat until combined, scraping sides of bowl occasionally. Beat in egg, molasses, and 2 tablespoons rum or milk until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill at least 3 hour or until easy to handle.
2. Roll each half of dough on a lightly floured surface until 1/4 inch thick. Cut with a 2- or 2-1/2-inch round cookie cutter. Place cutouts 2 inches apart on a greased cookie sheet.
3. Bake in a 350 degree F oven for 7 to 9 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to wire racks and cool.

4. Meanwhile, for the rum icing, stir together sifted powdered sugar, 1 tablespoon rum, and enough milk to make of drizzling consistency.
5. Dip each cookie in icing and sprinkle with nonpareils, if desired. Makes about 48 cutouts.