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Gingerbread Cookies with Almond Icing
5 ½ c. flour
2 t. baking soda
1/2 t. salt
2 T. ground ginger
2 t. ground cinnamon
½ t. ground allspice
½ t. ground cloves
1 1/3 c. butter, softened, divided
1. Mix the first 7 ingredients in a medium bowl. Set aside.
2. With your mixer, cream 1 c. butter, brown and white sugars. When well
blended, add the egg and molasses and beat until smooth. Slowly add
the flour mixture on a low speed, until all blended.
3. Divide the dough into 2 balls, put in a tightly covered container and
refrigerate for 30 minutes.
4. Apron time! Prepare a surface to roll out the dough – a clean, dry
countertop is the best. Sprinkle with flour.
5. Preheat the oven to 350°F.
6. Place one of the balls of dough on the floured surface and flatten (add
flour as needed to prevent sticking). Using a rolling pin (or other
cylindrical item), roll dough to approximately ¼" thick.
7. Use cookie cutters to cut the dough into desired shapes, and place the
cut-outs on a cookie sheet lined with parchment paper. Leave an inch or
so between the cookies. Knead the dough scraps together. Roll out, and
cut more shapes. Repeat with the second ball of dough.
8. Bake the cookies for 9-12 minutes. Make sure the center is cooked
through. Cool the cookies on a wire rack.
9. On low speed, beat powdered sugar, 1/3 c. butter, and extracts until
blended.
10. Add milk by the tablespoon until desired icing consistency is reached.
11. Frost cookies.
Makes about 3 dozen cookies
RECIPES
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½ c. brown sugar
½ c. white sugar
1 egg
1 c. molasses
3 c. powdered sugar
1 t. vanilla extract
1 t. almond extract
3-4 T. milk
11
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